Meyer Lemon Risotto with Spicy Swiss Chard
User Reviews
4.8
-
Prep Time
5 mins
-
Cook Time
40 mins
-
Total Time
45 mins
-
Servings
4 servings
-
Course
Dinner
Meyer Lemon Risotto with Spicy Swiss Chard
Description
The Meyer Lemon Risotto with Spicy Swiss Chard features carnaroli rice slowly cooked in low-sodium chicken stock to achieve a tender yet firm bite. The dish begins with sautéing onion in olive oil and butter, then incorporating rice and deglazing with dry white wine. Gradually adding warm chicken stock and stirring prevents sticking and develops a creamy texture. Crushed red pepper flakes add a subtle heat that complements the lemon's brightness. Swiss chard, sautéed alongside or added later, introduces an earthy, slightly bitter contrast that balances the dish.
Finishing the risotto with Parmesan cheese and additional butter rounds out the flavors, while lemon juice and zest provide a fresh citrus accent. This dish can be served as a comforting main course or an elegant side. The interplay between creamy rice, tart lemon, spicy notes, and Swiss chard creates a nuanced profile suitable for cooler evenings or as a refined accompaniment to poultry or fish.
To enhance the lemon aroma, adjust the amount of Meyer lemon juice and zest during the finishing steps. Use low-sodium chicken stock to control saltiness. While the original recipe suggests serving with a squeeze of fresh Meyer lemon instead of sliced lemon, either approach can add the desired citrus brightness. Stir gently to maintain the risotto's creamy consistency without overcooking the rice.
Ingredients
- 5 cups chicken stock low-sodium
- 3 tablespoon extra-virgin olive oil divided
- 3 tablespoons unsalted butter divided
- 1/2 yellow onion medium, chopped
- kosher salt
- 1/2 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
- 1 cup risotto rice carnaroli variety
- 1/2 cup Parmesan Cheese grated, plus more for sprinkling
- 1 tablespoon Meyer lemon juice plus more for squeezing
- 2 teaspoons Meyer lemon zest
- black pepper freshly ground
- 3 garlic cloves, smashed
- red pepper flakes crushed
- 2 swiss chard small bunches about 1 pound, stems removed and chopped
Instructions
- Bring chicken stock to a simmer in a medium saucepan over medium heat. Once simmering, reduce heat to low, and keep warm.
- In a large, heavy-bottom pot, warm 1 tablespoon olive oil, and 1 tablespoon butter over medium heat. Add the onion along with a pinch of salt, and cook until the onion is tender but not browned (5 to 6 minutes). Stir in the rice and cook for 2 minutes, then add the white wine and cook for 1 more minute. Add 1 cup of warm chicken stock and a pinch of salt, and cook, stirring occasionally, until all of the liquid has been absorbed. Continue adding warm chicken stock 1/2 cup at a time, waiting until the stock is absorbed before adding again, and stirring frequently to make sure the bottom doesn’t burn. Continue until the rice is cooked through, but still al dente, about 30 - 35 minutes total. You may not use all of the chicken stock. Take the risotto off the heat, and stir in Parmesan cheese, 2 tablespoons butter, and Meyer lemon juice and zest. Season to taste with salt and black pepper.
- During the last 5 minutes of cooking, warm remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic and cook, turning once, until the cloves are golden brown. Remove the cloves from the oil (discard or snack on later!), then add a pinch of crushed red pepper flakes and cook for 30 seconds. Add the chopped greens and cook, stirring frequently, just until wilted (about 2 minutes). Season to taste with salt.
- To serve, spoon risotto into a bowl, and top with greens. Finish with a squeeze of Meyer lemon juice, a dusting of Parmesan cheese and a few turns of black pepper.
Notes
- Squeeze fresh Meyer lemon juice on the risotto just before serving for added brightness instead of using sliced lemons as garnish.
User Reviews
Overall Rating
4.8
You'll Also Love
