Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, sweet potato and chard risotto with parmesan, rosemary, and nutmeg. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook sweet potato and chard risotto with parmesan, rosemary, and nutmeg using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg:
- Make ready 1 each vegetable bouillon cube
- Make ready 2 sprigs fresh rosemary, divided, 1 stripped of leaves
- Prepare 1 medium sweet potato
- Prepare 4 cup fresh chard greens
- Get 1 small shallot
- Get 1 tbsp olive oil
- Get 3/4 cup Arborio rice
- Make ready 2 tbsp unsalted butter
- Make ready 1 oz Parmesan, divided and shaved
- Make ready 1/4 tsp ground nutmeg
- Make ready 1 kosher salt, to taste
- Take 1 black pepper, to taste
Steps 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 it up with this special food sweet potato and chard risotto with parmesan, rosemary, and nutmeg recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
