Spring Green Risotto with Chard, Spinach & Peas

Ingredients

• 1 ½ cups arborio rice
• 1 small yellow onion, finely chopped
• 2 garlic cloves, minced
• 3 tbsp extra virgin olive oil (divided)
• ¾ cup dry white wine (optional)
• 5–6 cups warm vegetable stock
• 3 packed cups spinach

• 2 packed cups rainbow chard — stems finely chopped, leaves roughly chopped

• 1 cup peas (fresh or frozen)

• ½ cup grated Parmesan

• Zest of 1 lemon + squeeze of juice
• Salt & black pepper, to taste

Directions

1. Heat up the stock: Heat up the stock in a separate medium pot so it is hot, but not boiling.

2. Sauté the aromatics: Heat 2 tbsp of olive oil in a wide, heavy pan over medium heat. Add the chopped onion and chard stems with a pinch of salt. Cook, stirring often, until softened and starting to turn golden — about 6–8 minutes. Add the garlic and sauté for another 1 minute.

3. Toast the rice: Stir in the arborio rice and toast for 1–2 minutes until the edges turn translucent. Pour in the wine (if using) and stir until absorbed.

4. Add stock gradually: Begin adding the warm stock one ladle at a time, stirring frequently. Wait until each ladleful is absorbed before adding the next. Keep the risotto gently bubbling — not boiling hard. This should take about 18–20 minutes total.

5. Add chard leaves halfway through: After about 10 minutes of adding stock (rice is halfway done), stir in the chard leaves. Continue adding stock and cooking as usual.

6. Finish with spinach & peas: When the rice is nearly cooked (~18–20 min total), stir in the spinach and peas. Cook for 3–4 more minutes, just until the peas are tender and the spinach is wilted.

7. Season and serve: Turn off the heat. Stir in the lemon zest, a squeeze of lemon juice, and Parmesan. Season with salt and plenty of black pepper. Serve immediately with a final drizzle or Wildly Virgin olive oil on each serving.

Notes

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