Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, sweet potato and chard risotto with parmesan, rosemary, and nutmeg. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg is something which I have loved my entire life. They’re 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 get started with this recipe, we must 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 that.
The ingredients needed to make Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg:
- Get 1 each vegetable bouillon cube
- Prepare 2 sprigs fresh rosemary, divided, 1 stripped of leaves
- Take 1 medium sweet potato
- Prepare 4 cup fresh chard greens
- Get 1 small shallot
- Prepare 1 tbsp olive oil
- Get 3/4 cup Arborio rice
- Prepare 2 tbsp unsalted butter
- Make ready 1 oz Parmesan, divided and shaved
- Make ready 1/4 tsp ground nutmeg
- Prepare 1 kosher salt, to taste
- Make ready 1 black pepper, to taste
Cook, stirring constantly, until liquid is completely absorbed. Add in white wine and stir until soaked in. This savory, traditional Italian dish gets a delicious makeover with unsweetened coconut milk, Bruce's® Yams Cut Sweet Potatoes, and zesty lime. This time I decided to do something different other than a casserole or a pie.
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!
I used white sweet potatoes, but any sweet potatoes will do. You can eat this cake plain, topped with whipped cream, or topped with a glaze. In a large bowl, mix together the sweet potatoes, ricotta, egg, salt, and flour. Stir the mixture until just combined. Meanwhile, crumble the stock cubes into a medium saucepan, add the boiling water and combine.
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