Goat’s Cheese and Chard Risotto


1 tblsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped / minced
500g chard with stems, (stems chopped)
1 tblsp Brown’s unsalted butter
200g risotto rice
250g Brown’s goat’s gouda cheese, grated
700ml Shamba Culture chicken broth, heated through (use vegetable broth to make this vegetarian)
1 glass white wine

Optional:  Brown’s Onion Jam, to serve


Heat the oil, and then add the onion and garlic, and cook until translucent. Add the chopped chard stems and cook until it starts smelling fragrant. Then add in the rest of the chopped chard leaves. Once cooked down, remove and set aside. In the same pan, heat the butter and then add the risotto rice, stirring until all the rice has got a coating of butter and is starting to sing (the rice makes a high-pitched sound when it’s cooking). At this point, add the glass of wine. Keep stirring, and once the wine has been absorbed, start adding the broth – spoonful by spoonful, allowing each spoonful to be absorbed before you add any more. It’s imperative to keep stirring all the time. You’ll know it’s nearly ready when the rice is soft but still has a bit of bite. Add the chard mix back in, and stir through. Stir through ¾ of the goat’s gouda, gently, and then turn off the heat and allow it to sit for a few minutes. Serve hot with shavings of cheese on top, and a dollop of Brown’s onion jam.

Wine Pairing: Parker Coonawarra Estate Chardonnay





Brown’s Caramelised Onion Jam 180g