Green baked risotto with mozzarella

Simple Too, p. 141

Ingredients

  • 100ml olive oil
  • 2 onions, finely chopped (250g)
  • 300g rainbow or swiss chard, leaves stripped from stems and stems thinly sliced
  • 5g thyme leaves, roughly chopped
  • 1 litre chicken or vegetable stock
  • 3 garlic cloves, peeled
  • 1 lemon, zest thinly shaved to get 6 strips, wedges to serve
  • 200g risotto rice
  • 125g buffalo mozzarella
  • 1–2 tbsp double cream, to serve (optional)
  • Fine sea salt and black pepper

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