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.


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


  1. Remove the stems from the card and slice the stems thinly (like celery) and the leaves into narrow ribbons
  2. Split the micro dill into two halves, roughly chop one half and leave the other half whole
  3. In a small bowl combine the goat cheese, lemon zest, black pepper and chopped dill until evenly distributed and set aside
  4. On the stove, bring 6 cups of water to a boil
  5. In a large pan, heat a knob of butter or big glug of olive oil over medium heat
  6. Add the onion and garlic with a big pinch of salt and sweat until soft but not browned
  7. Add the wine and cook down until almost dry
  8. Add the chard stems and the risotto and briefly toast
  9. Then add one big ladle full of the boiling water to the pot and stir constantly until it is fully absorbed
  10. Continue adding a ladle full of water and stirring until absorbed until the rice is cooked through and creamy
  11. 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
  12. Stir the chard leaves in and allow to wilt gently
  13. Transfer to serving dishes and garnish with the remaining micro dill