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.
This risotto makes an impressive side dish, especially when plated with sautéed greens and garnished with lemon slices.
I’m using Swiss chard in this recipe because I love its mild, earthy flavor, but you can also use kale or spinach.
- Cook time:
- Prep time:
- Total time:
- 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
- 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.