It took me a few years of watching Meghan cook risotto for us to feel confident enough to try my hand at it, and it is now one of my favorite comfort food meals as the weather turns chilly! This straightforward risotto recipe features the wonderful earthy flavor and vibrant colors of Swiss chard, and some herbaceous notes of fresh oregano and thyme.
2 T. olive or avocado oil
2 shallots, chopped
2-2 ½ C. Swiss chard, chopped (stems and leaves)
2-3 stalks fresh oregano, de-stemmed and finely chopped
2 stalks thyme, de-stemmed and finely chopped
1 ½ C. arborio rice
½ C. white wine (sauvignon blanc or chardonnay preferably)
5 C. veggie stock (recipe here)
3-5 T. nutritional yeast
¼ t. or more salt to taste
Freshly ground black pepper to taste
½ C. shredded vegan Parmesan (optional)
Prep time: 10 min
Cook time: 30-40 min
Yield: 6-8 servings
-Heat oil in a large, deep pan on medium heat. Add shallots and chard, stirring to cover with oil. Cook 3-4 minutes or until shallots are translucent and chard greens have wilted.
-Add oregano, thyme, rice, wine, nutritional yeast and 1 C. stock. Stir well and bring heat up to low boil for at least 1 minute.
-Lower heat back to medium/low-medium and add another cup of stock once the rice has soaked up the first cup. Stir slowly and regularly so nothing sticks or burns. Continue to add stock as the liquid is absorbed or cooks down; you may not need the full 5 C. but more often than not, it will be close to that amount.
-Continue to stir slowly and regularly, checking the rice first after ~20 minutes, then again every 5 or so minutes after that. Add salt and pepper to taste during this stage. When the rice is just al dente (almost entirely cooked through with a very small amount of bite left), turn the heat to low and cover for a few minutes to finish. If you are adding vegan cheese, you can stir it in at this point or sprinkle on top after plating.