VEGAN RAINBOW CHARD AND LEMON RISOTTO
Serves 2, Prep time: 30 minutes, Cooking time: 45 minutes.
Ingredients:
1 brown onion, finely chopped
1 garlic clove, finely chopped
1/2 a lemons zest + extra for serving
6 leaves of rainbow chard, stalks removed from leaves and finely chopped
250g Risotto rice
1 Chicken or veg stock mixed into 750ml of boiling water
4 tbsp Grated parmesan
A small handful of rocket (optional)
Extra virgin olive oil
Salt and pepper
Method:
1. Heat olive oil in a heavy based frying pan on a medium heat. Add your onion and garlic and fry until soft and translucent.
2. Add in the rainbow chard stems, lemon zest and season to taste. Cook until the chard stems have softened a little.
3. Add your risotto rice and make sure all the ingredients are equally mixed into the rice.
4. Begin to gradually add your stock water, once it has been absorbed into the rice keep adding more until the rice has completely cooked and you have a thick, creamy consistancy.
5. Turn off the heat and mix in 3 tablespoons Parmesan and roughly chopped rainbow chard leaves.
6. Top with Parmesan, lemon zest and rocket.