swiss chard and farro risotto recipe

Swiss Chard & Farro Risotto
From Pyramid Bistro

Clean eating transcends next-level at nutritarian restaurant Pyramid Bistro, where restaurateur and chef Martin Oswald focuses on nutritional food science. He links the importance of using locally grown vegetables to their increased nutrient density gleaned from exposure to heat, storms and bugs. The mountain veggies naturally form protective layers rich in antioxidants and nutrients, he says.

“Nobody else talks about this stuff,” Oswald says. “We have an intellectual eater here in Aspen. There are so many professionals, doctors and scientists living here and visiting. This type of cooking really speaks to these people.”

Chef’s top tips include always using mineral-rich stems of vegetables; omitting calorically high oils; practicing sweating water-loaded vegetables in a stainless steel pan without oil; and chopping or crushing garlic 10 minutes before consumption, which activates the nutrient allicin and enhances absorption to maximize the miracle worker’s cancer-fighting nutrients. His favorite Colorado harvest darling? Swiss chard, peaches and Olathe sweet corn. “Olathe corn might be the best in North America,” he says. “There’s nothing that tastes like this. It almost has a deep apricot flavor; it’s unbeatable.” 221 E. Main St., 970.925.5338

Swiss Chard & Farro Risotto with Sun-dried Tomatoes and Walnut Butter

¼ yellow onion (finely diced)

1 garlic clove (chopped)

½ cup Swiss chard stems
(finely diced)

½ cup sweet potato (diced)

1 cup farro

3 cups vegetable stock

2 sun-dried tomatoes (cut
into strips)

1 Tbsp. fresh parsley,
thyme or oregano

2 cups Swiss chard (sliced)

4 Tbsp. walnut or
cashew butter

1 Tbsp. lemon juice

½ tsp. lemon zest

In a 2-quart saute pan, cook onions, garlic, Swiss chard stems and sweet potato for 3 minutes without oil. Add farro and toast for 1 more minute until fragrant. Add sun-dried tomatoes and vegetable stock; simmer for 15 minutes. Add lemon juice and zest, oregano, parsley, thyme, Swiss chard and walnut butter, and cook for 2 more minutes or until sauce gets creamy. Serve with Romesco sauce and pom reduction (optional).