Summary

Ingredients

• 1.2 kg Swiss chard
• salt
• 1 onion (s)
• 1 small clove garlic
• 2 tablespoon olive oil
• 250 g risotto rice
• salt and pepper
• 150 g sour cream
• 50 g parmesan, rated
• 6 tomato (s), dried
• 1 lemon (s), juice it

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Instructions

1. Wash the chard, dice the stalks. Blanch the leaves in salted water and drain. Peel and finely dice the onion and garlic.
2. Heat 1 tablespoon of oil in a pan, fry the onion, garlic and chard stalks in it. Add rice, sauté for 3 minutes. Season with sour cream, parmesan, salt and pepper.
3. Spread out the chard leaves, spread the filling on top. Cut the tomatoes into wedges, place them lengthways in the middle, roll up the leaves. Fold in ends. Put the rest of the oil in a shallow saucepan, insert the rolls tightly. Bring 1/2 liter of water with lemon juice to the boil, pour over the rolls and cook on a low heat for about 30 minutes.