Hi, I am Joana. Today, we’re going to prepare sweet potato and chard risotto with parmesan, rosemary, and nutmeg recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg Recipe
Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must 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 it.
The ingredients needed to make Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg:
- Prepare 1 each vegetable bouillon cube
- Take 2 sprigs fresh rosemary, divided, 1 stripped of leaves
- Make ready 1 medium sweet potato
- Take 4 cup fresh chard greens
- Make ready 1 small shallot
- Make ready 1 tbsp olive oil
- Take 3/4 cup Arborio rice
- Make ready 2 tbsp unsalted butter
- Prepare 1 oz Parmesan, divided and shaved
- Get 1/4 tsp ground nutmeg
- Prepare 1 kosher salt, to taste
- Get 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 distinctive dish sweet potato and chard risotto with parmesan, rosemary, and nutmeg recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
