Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg
Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg

Hey everyone, hope you are having an incredible day today. 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 will make it a little bit tasty. 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 easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have 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:
  1. Take 1 each vegetable bouillon cube
  2. Get 2 sprigs fresh rosemary, divided, 1 stripped of leaves
  3. Prepare 1 medium sweet potato
  4. Take 4 cup fresh chard greens
  5. Make ready 1 small shallot
  6. Get 1 tbsp olive oil
  7. Prepare 3/4 cup Arborio rice
  8. Take 2 tbsp unsalted butter
  9. Prepare 1 oz Parmesan, divided and shaved
  10. Prepare 1/4 tsp ground nutmeg
  11. Make ready 1 kosher salt, to taste
  12. Prepare 1 black pepper, to taste
Instructions to make Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Finely chop remaining rosemary leaves. Spoon risotto onto the center of each plate and top with chopped rosemary and remaining Parmesan. Serve and enjoy!

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