Mushroom & Chard Risotto

I love mushrooms anytime and in a risotto they are particularly delicious.  Thank you to my mother-in-law for the fresh chard that came straight from her garden. :)

Ingredients

Butter
400g brown mushrooms - quartered
1 bunch spring onions - sliced
250g Carnaroli rice
750ml chicken stock (approx)
1 large handful chard - roughly chopped
Parmesan - grated
Lemon


Melt a knob of butter in a large pan.  Throw in the mushrooms and spring onions.  Stir until the mushrooms start to lose their juices.

Add the rice and stir well, until each grain is well coated.

Normally I would add a glug of white wine at this stage, but I only had a glass left and was enjoying it too much. :)

Pour in the stock.  Stir and bring to the boil.  Pop the lid on and reduce to simmer.  Stir every now and then, until liquid is absorbed and the rice is tender - approx. 30 minutes or so.

Add the chard and stir until it just starts to wilt.

Grate some parmesan over and stir in.  Squeeze some lemon juice over and stir.  Season to taste.

Serve and enjoy!

Caryl ♥