Here's What You'll Need
1
quick cook cheese risotto, butter, swiss chard, shallot, parmigiano reggiano, truffle oil, black pepper, micro greens
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2
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.
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3
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.
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4
Melt unsalted butter over medium-high heat, then add chopped Swiss chard stems and 1 thinly sliced shallot. Cook for 3-5 minutes.
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5
Add chopped Swiss chard leaves, stir well, then cook until tender, about 3 minutes more. Add lemon zest and salt. Taste and adjust seasoning.
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6
To the cooked risotto, add cooked Swiss chard and stems, grated Parmigiano Reggiano, truffle oil, and freshly ground black pepper. Stir very well.
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7
Divide the risotto into two large bowls. Garnish with additional Parmesan cheese, freshly ground black pepper, and micro greens, if using. Serve immediately!
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