Lemon Risotto with Swiss Chard
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Traditional risotto requires quite a bit of hands-on time, but the method I use in this recipe cuts down on all the stirring.
The key to a thick and creamy risotto, especially when employing this method, is using a high quality short grain rice, like Heinen’s Arborio rice. It has a high starch content and can absorb a lot of liquid, resulting in a thick and creamy risotto. You’ll also want to use high quality chicken broth, like Heinen’s culinary chicken stock, to impart lots of flavor.
![](https://marketing.heinens.com/content/uploads/2023/02/Lemon-Risotto-with-Greens-600x800-3.jpg)
This risotto makes an impressive side dish, especially when plated with sautéed greens and garnished with lemon slices.
![](https://marketing.heinens.com/content/uploads/2023/02/Lemon-Risotto-with-Greens-600x800-1.jpg)
I’m using Swiss chard in this recipe because I love its mild, earthy flavor, but you can also use kale or spinach.
![Lemon Risotto with Swiss Chard](https://marketing.heinens.com/content/uploads/2023/02/Lemon-Risotto-with-Swiss-Chard-800x550-1.jpg)
Lemon Risotto with Swiss Chard
Servings: 6
Ingredients
- 1 qt. Heinen’s chicken culinary stock
- 2 cups water
- 3 Tbsp. Heinen’s olive oil, divided
- 2 Tbsp. Heinen’s unsalted butter, divided
- 1 shallot, minced
- 2 cups Heinen’s Arborio rice
- Kosher salt
- ⅔ cup dry white wine
- ½ cup Heinen’s grated 24-month aged Parmigiano Reggiano
- 1 lemon
- 2 garlic cloves, minced
- ½ tsp. Heinen’s red chili flakes, or to taste
- 1 bunch red or green Swiss chard, coarsely chopped
- Black pepper
Instructions
- Heat the chicken stock and water in a small saucepan until steaming. Cover and set aside.
- Heat 2 Tbsp. of olive oil and 1 Tbsp. of butter in a heavy saucepan with a tightfitting lid over medium heat. Add the shallot and sauté until soft, about 5 minutes. Stir in the rice and a large pinch of salt. Sauté for 2 minutes, or until you can smell the rice toasting. Add the white wine and stir until it evaporates.
- Stir in 5 cups of the steaming broth (you’ll have 1 cup leftover). Cover, reduce the heat to medium-low to maintain a low simmer and cook for 20 minutes.
- While the rice cooks, heat the remaining Tbsp. of olive oil in a sauté pan over medium heat. Add the garlic cloves and red chili flakes and sauté for 1 minute, stirring constantly. Add the Swiss chard and sauté until it just wilts, 2-3 minutes. Season to taste with salt and pepper.
- After the rice is done cooking, allow it to stand 5 minutes covered, then stir in the remaining 1 cup of broth and 1 Tbsp. of butter. Continue stirring for 1 minute. Fold in the parmesan, lemon zest and juice of ½ lemon. Stir for another minute. The risotto will continue to thicken as it begins to cool. Season the risotto with salt until the flavors pop. Cut the remaining half a lemon into thin rounds.
- Serve the risotto topped with the sautéed Swiss chard and garnish with the sliced lemon.