Orzo with Chard, Ricotta and Pistachios
A Seasonal Supper for October that is bright, light and beautiful
Hello delightful More Please subscribers! I am here with a dose of colour and warmth to bring us out of that “omg the clocks are about to change” funk. Each month I am bringing you a Seasonal Supper using an ingredient that is thriving and this month it is Chard.
The chard season is actually fairly long - from now until April it is fabulous and then it comes back again in June to August. If I am honest, I feel sorry for chard. I think it is often overlooked, swapped for more soft and sweet leaves like spinach, or more nutritious ones like kale or cavolo nero. The truth is that it is really quite delicious and, similar to all of the above, is a fabulous vehicle for garlic, chilli and plenty of cheese. Another thing I love about chard is that the stalks are just as edible and divine as the leaves, although somewhat different in flavour. They are bitter, fresh and crunchy, whereas the leaves are mellow and soft. When buying chard you want to check that both the stalks and leaves are in good condition so you can make the most out of it.
Swiss Chard stalks tend to grow thicker and fatter than its heritage cousin, rainbow chard. The stalks behave almost like broccoli or asparagus - they can be boiled, steamed or sautéed to glorious effect. The leaves are exactly like spinach and have a fabulous texture when cooked - velvety and smooth. Rainbow chard tends to be slimmer and more petite but can be used exactly the same way, a bit like I have in todays recipe.
I made this dish while away on a little holiday to Cornwall (one of my all time favourite places) in a self catering cottage with minimal equipment and it was such a joy. While I was there the weather was glorious but now it is grim and gross here in London. Nevertheless, this recipe is brilliant in both situations - it has lightness for warmer times and but also a rich depth that you need on cold gloomy days, which is kind of perfect given chards varying seasons.
Orzo with Chard, Ricotta and Pistachios
Orzo is definitely a pasta shape I crave in the cooler months when spoonable food is all I want. In this recipe we are making an “orzo risottato” - where the orzo is cooked like you would a risotto, with stock instead of water. It then gets a rough and ready chard, ricotta and pistachio pesto stirred through and is finished with more ricotta and the softened stalks. It is a wonderfully rustic and yet delicate dish - the chunky pistachios offer sweetness and crunch and the garlic and chilli that the stalks are cooked in add a little heat to cut the richness. The pesto would be delicious with any pasta or in a sandwich too.
