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Meyer Lemon Risotto with Spicy Swiss Chard
4.8 from 96 votes

Meyer Lemon Risotto with Spicy Swiss Chard

Meyer Lemon Risotto with Spicy Swiss Chard combines creamy, al dente risotto rice with bright citrus notes from Meyer lemon juice and zest. The spicy element from crushed red pepper flakes and the earthy flavor of sautéed Swiss chard adds depth. Parmesan cheese enriches the dish, while a careful gradual addition of warm chicken stock ensures a smooth texture. This risotto delivers a blend of tangy, buttery, and mildly spicy flavors balanced by fresh greens.

Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Servings: 4 servings
Course: Dinner

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

    Cup of Yum
  1. Bring chicken stock to a simmer in a medium saucepan over medium heat. Once simmering, reduce heat to low, and keep warm.
  2. 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.
  3. 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.
  4. 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.