Ingredients
Broth & Base
- 5 cups low-sodium chicken stock
- 3 tablespoons extra-virgin olive oil, divided
- 3 tablespoons unsalted butter, divided
- 1/2 medium yellow onion, chopped
- Kosher salt, to taste
Risotto
- 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 cup risotto rice (carnaroli rice recommended)
- 1/2 cup grated Parmesan cheese, plus more for sprinkling
- 1 tablespoon Meyer lemon juice, plus more for squeezing
- 2 teaspoons Meyer lemon zest
- Freshly ground black pepper, to taste
Swiss Chard & Aromatics
- 3 garlic cloves, smashed
- Crushed red pepper flakes, pinch
- 2 small bunches (about 1 pound) Swiss Chard, stems removed and chopped
Instructions
- Prepare the broth: Bring the low-sodium chicken stock to a simmer in a medium saucepan over medium heat, then reduce the heat to low to keep it warm throughout the cooking process.
- Cook the onion and rice: In a large, heavy-bottom pot, warm 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and a pinch of kosher salt, cooking until soft and translucent but not browned, about 5-6 minutes. Stir in the risotto rice and cook for 2 minutes to coat the grains.
- Add wine and start adding stock: Pour in the dry white wine and cook for 1 minute until mostly evaporated. Then add 1 cup of the warm chicken stock along with a pinch of salt. Stir occasionally until the liquid is fully absorbed by the rice.
- Cook risotto by gradually adding stock: Continue adding the warm chicken stock in 1/2 cup increments. Wait until each addition is absorbed before adding the next, stirring frequently to prevent burning. Cook until the rice is tender but still slightly firm (al dente), about 30 to 35 minutes total. You may not need all the stock.
- Finish the risotto: Remove the risotto from heat once cooked. Stir in the grated Parmesan cheese, remaining 2 tablespoons butter, Meyer lemon juice, and zest. Adjust seasoning with salt and freshly ground black pepper to taste.
- Sauté the Swiss chard: During the last 5 minutes of cooking the risotto, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the smashed garlic cloves and cook until golden brown on both sides. Remove and discard or save the garlic for snacking. Add a pinch of crushed red pepper flakes to the oil and sauté for 30 seconds.
- Cook the greens: Add the chopped Swiss chard to the skillet and cook, stirring frequently, just until wilted, about 2 minutes. Season lightly with salt.
- Serve: Spoon the creamy Meyer lemon risotto into bowls, top with the sautéed spicy Swiss chard, and finish with a squeeze of fresh Meyer lemon juice, extra Parmesan cheese, and a few turns of black pepper.
Notes
- Use low-sodium chicken stock to control salt levels in the dish.
- Carnaroli rice is preferred for risotto due to its creamy texture, but Arborio can also be used.
- Adjust red pepper flakes to taste depending on your preferred spice level.
- Meyer lemons add a sweeter, less acidic flavor compared to regular lemons, enhancing the dish’s brightness.
- For a vegetarian version, substitute chicken stock with vegetable stock.
- Stirring the risotto often is key to developing its creamy texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
