Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, sweet potato and chard risotto with parmesan, rosemary, and nutmeg. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really 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 Spoon risotto onto the center of each plate and top with chopped rosemary and remaining Parmesan. Tap to Rate Our creamy sweet potato risotto is a savory combination of arborio rice, sweet potatoes, and pecans.
Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg is something which I have loved my entire life.
To get started with this recipe, we have to 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 that.
The ingredients needed to make Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg:
- Get 1 each vegetable bouillon cube
- Get 2 sprigs fresh rosemary, divided, 1 stripped of leaves
- Prepare 1 medium sweet potato
- Make ready 4 cup fresh chard greens
- Make ready 1 small shallot
- Make ready 1 tbsp olive oil
- Make ready 3/4 cup Arborio rice
- Take 2 tbsp unsalted butter
- Prepare 1 oz Parmesan, divided and shaved
- Prepare 1/4 tsp ground nutmeg
- Get 1 kosher salt, to taste
- Take 1 black pepper, to taste
He chopped up some fresh rosemary from my herb garden, chives from his garden, and added a pat. 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. Stir in shredded sweet potatoes and continue to add vegetable broth.
Steps 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! You can also slice them by hand if you haven't got a mandoline, but it's hard to get them uniform. Using a pastry brush, swipe a thin layer of olive oil on a cookie sheet. Place the potatoes on the cookie sheet. We recently made roasted sweet potato and spinach risotto to warm up and it definitely did the trick.
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