Lemon and Chard Risotto
Servings 2 people
- 30 g butter
- 1 tbsp olive oil
- 1 onion small, peeled and finely chopped
- 200 g rainbow chard
- 150 g risotto rice
- 50 ml white wine
- 600 ml vegetable stock
- 0.5 lemon zested and juiced
- 30 g parmesan
- Separate the chard stems from the leaves and chop the stems into 1cm long pieces. Roughly chop the leaves.
- In a large, heavy-based frying pan or enamel-based cast iron casserole, warm the butter and oil on a medium-low heat then gently fry the onion along with a pinch of salt until soft and translucent – this will take about seven minutes. Add the rice and stir until each grain glistens – you want them to become partly translucent and to smell slightly toasty.
- Raise the temperature, add the wine and let it bubble and evaporate for a minute. Start to add the stock, ladle by ladle, stirring continuously while everything bubbles at a lively pace, allowing each ladleful to be absorbed by the rice before adding the next. Add the lemon zest and chard stems after 10 minutes. Continue until the rice is tender but with a slight nutty bite, and the risotto is soft and rippling. This can take anything from 17 – 25 minutes depending on the rice you are using: keep tasting.
- Add the chard leaves and stir them through the risotto and cook for 2 minutes. Add the lemon juice and parmesan, stirring to combine and then serve.