Using vegetables available during the winter,
this recipe is easy to make and simply delicious

With the busy holiday season behind us, we asked Goshen resident and Chef Mary Kravec for a simple recipe to get us through the winter months ahead. This creamy vegetable risotto is hearty and satisfying, and the caramelized pear slices are the perfect garnish.

Risotto with Jerusalem Artichokes,
Yams, and Swiss Chard

Serves 6 to 8

2 quarts vegetable stock
4 Tbs. unsalted butter
1 Tbs. olive oil
1 cup minced yellow onion
2 tsp. minced garlic
1 cup peeled, 1/2-inch-diced yams
1 1/3 cups peeled, thinly sliced Jerusalem artichokes
2 1/4 cups arborio rice
1 firm Bartlett pear
2 cups packed, cleaned, stemmed, and coarsely chopped Swiss chard
1 cup grated Parmigiano-Reggiano; more for serving
Kosher salt and freshly ground black pepper
Freshly grated nutmeg
1/2 cup toasted walnut pieces (optional)

1. In a large saucepan, bring the vegetable stock to a simmer on a back burner.
2. In a 12-inch saute pan or Dutch oven, heat 3 Tbs. of the butter and the oil over medium heat and add the onion and garlic; sautée until softened, about 5 minutes.
3. Add the yams and artichokes and sautée until they start to soften, about 8 more minutes.
4. Add the rice and toss to coat with the butter and oil. Keep the heat on medium.
5. Add about 2 cups of the simmering stock. Stir and simmer until stock is absorbed by the rice. When absorbed, add another 2 cups of stock, stirring and simmering.
6. While rice is cooking, heat the remaining 1 Tbs. butter in a medium skillet over medium-high heat. Core and slice the pear lengthwise and sautée, browning on both sides. Set aside.
7. Add the Swiss chard and another 2 cups of stock to the rice. Stir and simmer until absorbed, and then test the risotto. The grains of rice should still be a little firm in the middle and a sauce should be forming. Add the rest of the stock and simmer until absorbed.
8. Add the Parmigiano, season to taste with kosher salt, freshly ground black pepper, and a grating of nutmeg.
9. Spoon the risotto into large, shallow bowls, and arrange a few pear slices on each. Sprinkle with a little more cheese and some toasted walnuts, if using, and serve.

Chef Mary can be found teaching culinary classes at Middlebury Crossings, and working as a private chef and culinary consultant. The former director of the renowned Silo Cooking School in New Milford has taught classes for all levels, from ages 5 to 85. If you are interested in cooking classes or the services of a private chef, contact Chef Mary at [email protected]. You can also attend or arrange for a private custom cooking class with her at Middlebury Crossings.