Recipe: Appetizing Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg

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

He chopped up some fresh rosemary from my herb garden, chives from his garden, and added a pat. Sprinkle on some more Parm and rosemary, and voila! Our creamy sweet potato risotto is a savory combination of arborio rice, sweet potatoes, and pecans. You can have Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg using 12 ingredients and 5 steps. Here is how you achieve that.

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

Prepare 1 each of vegetable bouillon cube.
Prepare 2 of sprigs fresh rosemary, divided, 1 stripped of leaves.
It's 1 medium of sweet potato.
You need 4 cup of fresh chard greens.
You need 1 small of shallot.
You need 1 tbsp of olive oil.
Prepare 3/4 cup of Arborio rice.
Prepare 2 tbsp of unsalted butter.
It's 1 oz of Parmesan, divided and shaved.
It's 1/4 tsp of ground nutmeg.
You need 1 of kosher salt, to taste.
Prepare 1 of black pepper, to taste.

Parmesan cheese adds flavor and richness. 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.

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

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!.

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. Sprinkle with Parmesan cheese and rosemary and toss to coat. Peel sweet potatoes and cut up into pieces slightly over one inch. Chop the red onions just slightly smaller. Sweet Potatoes with Swiss Chard and Vinaigrette.