Orzo Risotto with Swiss Chard and Fontina

From Food and Wine, September 1999

This faux risotto with earthy Swiss chard and melted cheese is an easy vegetarian dish. Adding a salad makes it into a meal.
SERVINGS: 4
Ingredients

2 1/2 cups chicken or vegetable stock or canned low-sodium broth
2 1/2 cups water
1 tablespoon unsalted butter
1 3/4 cups orzo (3/4 pound)
1 tablespoon olive oil
1 large shallot, thinly sliced
1 pound red Swiss chard, stems trimmed and finely chopped, & leaves coarsely chopped
2 teaspoons sherry vinegar, or good red wine vinegar
5 ounces Fontina cheese, cut into 1/4-inch dice (1 cup)
3/4 cup freshly grated Parmesan cheese (3 ounces)
Salt and freshly ground pepper
Directions
1. Bring the chicken stock and water to a simmer in a saucepan; keep warm over low heat.
2. Melt the butter in a medium nonstick saucepan. Add the orzo to the butter and cook over moderately high heat, stirring often, until the orzo is golden, about 8 minutes.
3. Add 1 cup of the hot stock mixture and cook, stirring gently, until all of the stock is absorbed. Gradually add more of the stock mixture, 1 cup at a time, and cook, stirring frequently, until the orzo is al dente and creamy but not soupy, about 20 minutes.
4. Meanwhile, heat the olive oil in a large nonstick skillet. Add the shallot and Swiss chard stems and cook over moderately high heat, stirring occasionally, until the stems are tender and lightly browned, about 7 minutes.
5. Add the chard leaves and cook over moderately high heat, tossing, until the leaves are wilted, about 2 minutes. Add the vinegar. Stir the chard and the Fontina and Parmesan cheeses into the risotto, season with salt and pepper and serve.

Persimmon - Goat Cheese Wedges

These easy appetizers are fast healthy and can be made ahead of a holiday party or dinner.

TIME: 30 MIN SERVES: 12

ingredients
· 1/2 cup salted roasted almonds, very finely chopped
· 1 1/2 teaspoons chopped flat-leaf parsley
· 4 ounces fresh goat cheese, softened
· 4 Fuyu persimmons, peeled, and seeded if necessary
· Aged balsamic vinegar, for serving
·
directions
1. In a small bowl, mix 3 tablespoons of the almonds and the parsley with the goat cheese.
2. Divide the mixture into 6 equal pieces and roll each into a ball.
3. Slice each fuyu persimmon crosswise to 1/4 inch thick
4. Sandwich each goat cheese ball between 2 persimmon slices, pressing to flatten slightly.
5. Roll the edges in the remaining almonds and refrigerate until firm, at least 10 minutes or overnight.
6. Cut each round into quarters and transfer to a plate. Drizzle lightly with balsamic vinegar and serve.