Fresh Chard Leaves Stuffed with Saffron and Parma Ham Risotto and Greek Yoghurt

Chard is a bitter yet sweet vegetable, often used in Mediterranean cooking, with beautiful red stalks and veins. This recipe is vibrant, fresh and zesty.

Ingredients:

2 Knobs of Butter

1 Onion, finely diced

3-4 Large Fresh Chard Leaves

Dollop of Greek Yoghurt

Juice of Half a Lemon

1.2 Litres/1 Pint of Good Quality Chicken Stock

2-3 Handfuls of Arborio Risotto Rice

4 Rashers of Parma Ham, torn into thin strips

250ml of White Wine

A Pinch of Saffron

1/2 Teaspoon of Dried Chilli Flakes

1 Teaspoon of Dried Oregano

1/2 Teaspoon of Smoked Paprika

1 Clove of Garlic, sliced

Seasoning of Sea Salt and Black Pepper

Pink Peppercorns (optional)

Sprinkle of Grated Parmesan Cheese (optional)

Splash of Olive Oil

Method:

Firstly, place your stock cube or stock pot into a measuring jug and then fill with boiled water. Mix well with a fork, making sure the stock breaks down completely, then set aside.

Peel and finely chop the onion and toss into large deep saucepan with plenty of butter. Let the onions and garlic soften and colour lightly on a low heat, together with the dried herbs, spices and plenty of salt and pepper. As the ingredients begin to warm up and infuse, to stir gently for about 10 minutes, then pour in the wine and add the strips of parma ham. When the onions and garlic have cooked sufficiently, stir in the rice and make sure all of the grains are well coated with the ingredients in the pan.

After a minute or so, begin ladling in the stock you made earlier. This must be done very gradually, making sure the rice is only just covered with the liquid. Each time a ladle of stock is absorbed, add another. Continue doing this, whilst stirring, for about 20 minutes or until the rice is cooked thoroughly.

Once cooked, remove from the heat and season with more salt and pepper to taste. Sprinkle over some parmesan cheese and add a splash of olive oil.

Next, lay out the chard leaves and place a small dollop of the creamy risotto on top of them. Carefully roll them up as tightly as you can and serve them with some fresh Greek yoghurt, a squeeze of half a lemon and a sprinkle of pink peppercorns.