Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, sweet potato and chard risotto with parmesan, rosemary, and nutmeg. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Sweet potatoes are packed with flavor and nutrition, they bring rich flavor and color to this risotto. The chard balances the sweetness of the sweet potatoes, and Spoon risotto onto the center of each plate and top with chopped rosemary and remaining Parmesan. Our creamy sweet potato risotto is a savory combination of arborio rice, sweet potatoes, and pecans.
Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to 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
- Take 2 sprigs fresh rosemary, divided, 1 stripped of leaves
- Prepare 1 medium sweet potato
- Make ready 4 cup fresh chard greens
- Get 1 small shallot
- Get 1 tbsp olive oil
- Get 3/4 cup Arborio rice
- Get 2 tbsp unsalted butter
- Take 1 oz Parmesan, divided and shaved
- Take 1/4 tsp ground nutmeg
- Take 1 kosher salt, to taste
- Make ready 1 black pepper, to taste
Fresh swiss chard or rainbow chard is similar to beet greens, delicious and nutritious. Sweet potatoes are high in fiber and antioxidants and a lot easier. Rosemary and parmesan make this sweet potato an incredibly delicious and easy to make side dish. Due credit goes to my friend and neighbor, Matt, who improvised the sweet potato toppings.
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!
He chopped up some fresh rosemary from my herb garden, chives from his garden, and added a pat. Sprinkle with Parmesan cheese and rosemary and toss to coat. We recently made roasted sweet potato and spinach risotto to warm up and it definitely did the trick. Use a high quality Parmesan cheese to finish off the risotto. You can taste the difference, so splurge a I am roasting the sweet potatoes right now and will let you know how everything turns out.
So that’s going to wrap this up for this special food sweet potato and chard risotto with parmesan, rosemary, and nutmeg recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
