Cannellini & Chard Risotto

Standard

Cannellini & Chard Risotto

Ingredients
1 1/2 cup vegetable broth
2 tbsp. olive oil
1 large onion, chopped
2 cloves garlic, chopped
1 chard, sliced into thin strips, dice small stems and toss large stems)
2 cans/cups cannellini beans, drained and rinsed
4 tbsp. mascarpone cheese
1/2 lemon, juice & zest
fresh thyme
salt and pepper

Method
Bring vegetable broth to a simmer in a saucepan over medium heat and set aside. Heat olive oil in a large saucepan over medium heat, add onion, garlic and the stems of the chard. Cook for about 5 minutes, stirring occasionally, until softened. Add one cup of the broth, cook and stir, until almost absorbed. Now add chard leaves, cannellini beans and the rest of the broth. Cook and stir for a couple of minutes, then add cheese, lemon juice and thyme. Season with salt, pepper and more thyme if needed. Top it with some grated lemon zest before serving.

Recipe from greenkitchenstories.com
Family grade: B

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