Cook the risotto. Place 2 cups of cold water and the contents from the DeLallo Quick Cook Cheese Risotto into a medium saucepan. Stir, then bring to a boil. Cover and reduce to a simmer. Cook for 15 minutes, stirring occasionally, or until all of the liquid has absorbed. Risotto should be tender, but with an al dente bite.
Separate the stems and leaves. While the risotto is cooking, trim the end off of each stem and discard. Next, use a knife to cut out the rib of the stem and separate it from the Swiss chard leaves. Chop the stems into ¼" thick pieces and set aside. To cut the leaves, simply fold them in half lengthwise, roll them up into a cylinder, then thinly slice. You should end up with pieces are that about 2-3" long. Keep these separate from the chopped stems.
Sauté the stems. Melt 2 Tbsp unsalted butter over medium-high heat, then add chopped Swiss chard stems and 1 thinly sliced shallot. Cook for 3-5 minutes.
Cook the leaves. Add chopped Swiss chard leaves, stir well, then cook until tender, about 3 minutes more. Add lemon zest and ½ tsp Kosher salt. Taste and adjust seasoning.
Finish the risotto. To the cooked risotto, add cooked Swiss chard and stems, ¼ cup grated Parmigiano Reggiano, 2 Tbsp truffle oil, and about ½ tsp freshly ground black pepper. Stir very well.
Plate the risotto. Divide the risotto into two large bowls. Garnish with additional Parmesan cheese, freshly ground black pepper, and micro greens, if using. Serve immediately!