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YIELD

2 servings

TYPE

TIME

30 minutes

LEVEL

Intermediate

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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Cook the Risotto

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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Trim Swiss Chard

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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Sauté the Stems

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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Cook the Leaves

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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Finish the Risotto

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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Plate the Risotto

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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