Mushroom and Swiss Chard Risotto
By 
Yields:
4
Prep Time:
30 mins
Total Time:
45 mins
Jump to recipeThis earthy risotto is quick, easy, and will totally impress your friends.
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Ingredients
- 1 qt. chicken (or vegetable) stock, homemade or store bought
- 4 Tbsp. extra-virgin olive oil, divided
- 1 small yellow onion, finely chopped
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1 bunch rainbow Swiss chard
- kosher salt
- Freshly ground black pepper
- 2 cloves garlic, minced
- 8 oz. mixed wild mushrooms, sliced
- 1 Tbsp. thyme leaves
- 1/2 cup freshly grated Parmesan, plus more for serving
Directions
- Step 1In a medium saucepan, bring stock to a simmer.
- Step 2In a large deep-sided skillet over medium-high heat, heat 2 tablespoons olive oil. Add onion and cook until beginning to soften, 5 minutes, then add rice and cook for an additional 1 to 2 minutes or until there is a white spot in center of each piece of rice. Add white wine and simmer until evaporated, about 3 minutes.
- Step 3Reduce heat to medium. Add stock a half cup at a time, simmering and allowing it to absorb between additions, stirring occasionally. Keep adding in stock until it is nearly all absorbed (this should take about 17 minutes).
- Step 4Meanwhile, chop Swiss chard leaves into bite-size pieces and dice the stems; place in separate bowls. In a separate skillet over medium-high heat, heat 1 tablespoon olive oil and cook stems for 3 minutes or until beginning to soften. Add leaves and cook until wilted, 3 more minutes. Season with salt and pepper; move to a bowl and wipe out skillet.
- Step 5In same skillet over medium-high heat, heat remaining 1 tablespoon olive oil. Add garlic and cook until fragrant, 1 minute, then add in mushrooms and cook until softened and golden brown, 6 to 7 minutes, stirring occasionally. Stir in thyme and season with salt and pepper.
- Step 6Once rice has absorbed nearly all the liquid — the texture should be tender but still slightly chewy — stir in mushrooms and Swiss chard. Stir in Parmesan and season with salt and pepper. Serve in bowls with additional grated Parmesan.
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