Chard Risotto with Ricotta & Charred Lemons
May 25, 2019
It's chard, it's charred, it's dinner.
Risotto is one of our go-to dinners for finding a home for just about any vegetable in the crisper drawer, but it’s especially greens-friendly. Here’s a simple upgrade that will take dinner to a whole new realm with the magical addition of browned butter and caramelized lemon. It’s great with any greens you have on hand (or a combo), but we can’t resist a good homophone. Leave off the ricotta if you don’t have it on hand, but um, why wouldn’t you have it on hand?
chicken bone broth
In a wide, shallow pot such as a Dutch oven, melt butter and olive oil over medium-low heat. Add chopped onions and garlic and saute until onions are meltingly translucent. Raise the heat to medium and add rice, stirring until rice grains turn opaque in the center, about 2-3 minutes.
Add wine and stir until absorbed by rice. Lower heat to medium low and add chicken broth, one cup at a time and stir as it is absorbed by rice.
Meanwhile, heat a small, heavy skillet over medium-high heat. Add lemon halves, cut sides down and cook until they are beginning to caramelize. Add 2 tablespoons of butter to skillet, swirl around and remove from heat and set aside.
When rice is cooked but still al dente, add a final 1/2 cup broth and stir. Pile chopped chard on top, squeeze charred lemons over the greens, and fold in until greens are wilted. Serve with a big dollop of ricotta on top, showered with Parmesan, and drizzled with brown butter lemon juice.