Here’s a satisfying meal that only gets better as leftovers. I love risotto of ANY kind actually, and you’ll probably see a squash risotto recipe here soon because fall is here! (even in L.A.) Risotto is one of those meals that seems really impressive because you’re chained to the stove for twenty minutes, but in reality you’re just stirring a pot of rice. And when you think of how fast twenty minutes goes by in other contexts (taking a bubble bath, watching a sitcom, trying to figure out how to delete that stupid post you wrote on Facebook) it’s really not long at all.
Mushroom & Swiss Chard Risotto
12 ounces Arborio rice
4 cups veggie stock
one yellow onion
4 cloves of garlic
One bunch of Swiss chard
8oz of mushrooms
3 tablespoons butter
3 tablespoons olive oil
1 lemon
1/2 cup white wine
Romano or Parmesan cheese
Salt & Pepper
Melt the butter and combine with olive oil in a large saucepan. Chop the onion and mushrooms and saute until onions are translucent, then add the rice and stir frequently adding veggie broth by the half-cup and letting it absorb fully each time before adding more.
After about ten minutes add the garlic and well-washed Swiss chard, both chopped so they stay chunky.
In another ten minutes you will likely be out of broth. Now it’s time to add the juice of the whole lemon and the half cup of white wine. Add salt and pepper to taste. You can also stir in Parmesan or Romano.
Voila! A meal in one – no sides necessary. Unless you’re serving it to company and that just seems too spare, in which case try pairing with whole grain crusty bread and an arugula salad. Or tell me what you would do? Please? I’m no expert, but I am, ahem, a vegetarian.