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

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, sweet potato and chard risotto with parmesan, rosemary, and nutmeg. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg is something that I have loved my entire life.

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To get started with this recipe, we must 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 that.

The ingredients needed to make Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg:
  1. Prepare 1 each vegetable bouillon cube
  2. Get 2 sprigs fresh rosemary, divided, 1 stripped of leaves
  3. Take 1 medium sweet potato
  4. Get 4 cup fresh chard greens
  5. Get 1 small shallot
  6. Make ready 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. Take 1/4 tsp ground nutmeg
  11. Prepare 1 kosher salt, to taste
  12. Take 1 black pepper, to taste

The sweet potatoes are done when they're tender and golden brown on the bottom. These Savory Sweet Potatoes with Rosemary & Parmesan would be a tasty, and dare I say unexpected, way to serve sweet potatoes at an upcoming holiday meal, from Thanksgiving to Christmas to New Year's. But the truth is, they are so quick and easy to assemble that you can make them for a regular ol' weeknight dinner as well. They're wholesome, they're hearty, they're full of flavor.

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!

But the truth is, they are so quick and easy to assemble that you can make them for a regular ol' weeknight dinner as well. They're wholesome, they're hearty, they're full of flavor. Transfer the sweet potatoes to a baking sheet, then add the oil, rosemary, salt, and pepper. Try baking leafy greens with garlic, cream and Parmesan for an indulgent side dish - perfect with your Sunday roast. Use whatever greens you have for this nutty, sweet stew.

So that’s going to wrap it 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 sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!