Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, sweet potato and chard risotto with parmesan, rosemary, and nutmeg. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look 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 Remove rosemary sprig from the broth. With a wooden spoon, stir rice slowly.
Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg is something that I’ve loved my entire life.
To begin with this particular recipe, we have to 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 cook it.
The ingredients needed to make Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg:
- Take 1 each vegetable bouillon cube
- Prepare 2 sprigs fresh rosemary, divided, 1 stripped of leaves
- Take 1 medium sweet potato
- Make ready 4 cup fresh chard greens
- Make ready 1 small shallot
- Get 1 tbsp olive oil
- Make ready 3/4 cup Arborio rice
- Get 2 tbsp unsalted butter
- Make ready 1 oz Parmesan, divided and shaved
- Get 1/4 tsp ground nutmeg
- Make ready 1 kosher salt, to taste
- Get 1 black pepper, to taste
Serve the risotto as a side dish or serve as a main dish or lunch with a chopped salad and crusty bread. Arborio rice is an excellent choice for risotto. Sweet potato and mushrooms are an unexpectedly delicious pairing for risotto, but these two ingredients work well together. Thee sweet potatoes, which are boiled and then pureed, lend the dish a lovely hue when stirred in at the end, along with the sauteed mushrooms, parmesan cheese, and.
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!
Sprinkle on some more Parm and rosemary, and voila! 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. The sweet potatoes are done when they're tender and golden brown on the bottom.
So that is going to wrap this up with this exceptional food sweet potato and chard risotto with parmesan, rosemary, and nutmeg recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
