Rainbow Risotto
Risotto comes together quickly but feels fancy making for a lovely weekend meal. This one is especially beautiful spiked with vibrantly colored rainbow chard.
Ingredients
2 bunches chard
4 oz goat cheese
zest of 1 lemon
1 tsp coarsely ground black pepper
1 clam shell micro dill
1 onion, sliced thinly
4 cloves garlic, minced
1 cup dry white wine or cider
2 cups risotto rice (carnaroli or arborio)
1 cup shelled peas, fresh or frozen
Method
- Remove the stems from the card and slice the stems thinly (like celery) and the leaves into narrow ribbons
- Split the micro dill into two halves, roughly chop one half and leave the other half whole
- In a small bowl combine the goat cheese, lemon zest, black pepper and chopped dill until evenly distributed and set aside
- On the stove, bring 6 cups of water to a boil
- In a large pan, heat a knob of butter or big glug of olive oil over medium heat
- Add the onion and garlic with a big pinch of salt and sweat until soft but not browned
- Add the wine and cook down until almost dry
- Add the chard stems and the risotto and briefly toast
- Then add one big ladle full of the boiling water to the pot and stir constantly until it is fully absorbed
- Continue adding a ladle full of water and stirring until absorbed until the rice is cooked through and creamy
- Just before the rice is done, add the peas and goat cheese mixture and stir to cook the peas gently and melt the goat cheese through the risotto
- Stir the chard leaves in and allow to wilt gently
- Transfer to serving dishes and garnish with the remaining micro dill
