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

Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, sweet potato and chard risotto with parmesan, rosemary, and nutmeg. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg is something which I have loved my whole life. They are nice and they look wonderful.

Great recipe for Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg. This tasty vegetarian dinner will make you smile as you cozy up to its delicious Fall flavors. Creamy risotto cooked with sweet potato and chard for a healthy dinner alternative to your typical weeknight meal..

To begin with this particular recipe, we must 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:
  1. Take 1 each vegetable bouillon cube
  2. Prepare 2 sprigs fresh rosemary, divided, 1 stripped of leaves
  3. Prepare 1 medium sweet potato
  4. Make ready 4 cup fresh chard greens
  5. Take 1 small shallot
  6. Make ready 1 tbsp olive oil
  7. Prepare 3/4 cup Arborio rice
  8. Prepare 2 tbsp unsalted butter
  9. Make ready 1 oz Parmesan, divided and shaved
  10. Get 1/4 tsp ground nutmeg
  11. Make ready 1 kosher salt, to taste
  12. Prepare 1 black pepper, to taste

PeachDish.com Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg.. Creamy risotto cooked with sweet potato and chard for a healthy dinner alternative to your typical weeknight meal. Gruyere Fondue with Riesling and Nutmeg. Add in white wine and stir until soaked in.

Steps 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!

These Rosemary Parmesan Roasted Sweet Potatoes are beyond easy to prepare. Simply toss the sweet potatoes with extra virgin olive oil, garlic powder, half of the fresh rosemary, and salt and pepper to taste. Choose your cheese wisely; it is the key to success with this recipe. While shaved ribbons and thick shreds of Parmesan are always a good idea for pasta, they don't work quite as well as a coating for your sweet potatoes. Instead, start with finely grated Parmesan for the best results — you know, the kind that's almost powdery.

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