Baked Pasta With Swiss Chard and Bacon

I had various ingredients I wanted to use up and this is what developed. The family loved it, so it's being entered here for posterity. -- posted by evelyn/athens

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Barley Risotto With Swiss Chard, Radishes and Preserved Lemon

From "Feast" by Sarah Copeland, via Martha Stewart's Living. This made a very nice side dish with lunch today. I did find it a little salty, even using my own broth, so do be aware of that - I specified low-salt broth, although the recipe does not. You can use sorrel with the chard, also spinach and beet greens. The radishes and preserved lemon are unusual ingredients that add very nice notes to this risotto. -- posted by duonyte

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