Here's What You'll Need
quick cook cheese risotto, butter, swiss chard, shallot, parmigiano reggiano, truffle oil, black pepper, micro greens
Place cold water and quick cook cheese risotto into a saucepan. Stir, bring to a boil. Cover and reduce to a simmer. Cook for 15 minutes, until liquid has absorbed. Risotto should be tender, but with an al dente bite.
Trim end off each stem and discard. Next, cut out the rib of the stem and separate it from the leaves. Chop stems into ¼" thick pieces. To cut the leaves, fold in half lengthwise, roll them into a cylinder, then thinly slice.
Melt unsalted butter over medium-high heat, then add chopped Swiss chard stems and 1 thinly sliced shallot. Cook for 3-5 minutes.
Add chopped Swiss chard leaves, stir well, then cook until tender, about 3 minutes more. Add lemon zest and salt. Taste and adjust seasoning.
To the cooked risotto, add cooked Swiss chard and stems, grated Parmigiano Reggiano, truffle oil, and freshly ground black pepper. Stir very well.
Divide the risotto into two large bowls. Garnish with additional Parmesan cheese, freshly ground black pepper, and micro greens, if using. Serve immediately!