Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 1 shallot, chopped
- 1 clove garlic, minced
- 1 cup aborio rice
- 1/2 cup dry white whine
- 4 cups mushroom stock
- 1/2 teaspoon fresh thyme, minced
- grated zest of 2 Meyer lemons (about 4 Tbsp.)
- 1/2 cup parmesan plus additional to serve
- 1 small bunch red chard, center rims removed and leaves thinly sliced
- handful of toasted pine nuts, to garnish
Make it step by step
- Heat olive oil in a large, heavy saucepan.
- Add onions, shallots, and garlic. Cook until they begin to soften.
- Add rice. Stir until covered with a nice sheen.
- Add wine. Simmer 3-4 minutes, until wine is mostly absorbed.
- Adjust heat to maintain a gentle simmer.
- Add stock 1/2 c. at a time, letting rice absorb the majority of the liquid between each addition and stirring regularly.
- Once rice is tender (if you run out of stock before this happens, begin adding water 1/2 c. at a time until rice is tender), remove pot from heat.
- Stir in lemon zest, thyme, parmesan, and chard.
- Garnish with toasted pine nuts and additional parmesan.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Cole Roberts, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.