Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, sweet potato and chard risotto with parmesan, rosemary, and nutmeg. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have sweet potato and chard risotto with parmesan, rosemary, and nutmeg using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg:
- Get vegetable bouillon cube
- Make ready sprigs fresh rosemary, divided, 1 stripped of leaves
- Prepare sweet potato
- Take fresh chard greens
- Prepare shallot
- Make ready olive oil
- Prepare Arborio rice
- Get unsalted butter
- Prepare Parmesan, divided and shaved
- Get ground nutmeg
- Take kosher salt, to taste
- Take black pepper, to taste
Instructions to make Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg:
- In a medium saucepot, combine bouillon cube and 3 cups water. Bring to a boil and remove from heat. Add one sprig of rosemary to broth and set aside.
- Peel and shred sweet potato; it should amount to about 3 cups. Remove the stems and roughly chop the chard greens. Finely chop the shallot.
- Heat a medium saucepot over medium-low heat and add olive oil. Add shallots to the pot, and cook until translucent, about 2 minutes. Add a pinch of salt and the Arborio rice. Cook over medium-low heat for 2 more minutes or until lightly toasted. Add sweet potatoes and chard and cook for 2 more minutes.
- Remove rosemary sprig from the broth. Add 1/2 cup of broth to Arborio rice and sweet potato mixture. With a wooden spoon, stir rice slowly and thoroughly so it begins to absorb the liquid. Once most of the liquid is absorbed, add another 1/2 cup of - broth. Repeat this process 4 more times until all the broth is gone and the rice is plump and tender, which should take around 15-20 minutes. Add butter, half of the Parmesan, ground nutmeg and season to taste with salt and pepper. Stir to combine, and remove from heat.
- Finely chop remaining rosemary leaves. Spoon risotto onto the center of each plate and top with chopped rosemary and remaining Parmesan. Serve and enjoy!
So that is going to wrap this up with this special food sweet potato and chard risotto with parmesan, rosemary, and nutmeg recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
