Recipe of Any-night-of-the-week Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg

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

Hello everybody, it is Jim, welcome to our recipe site. 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 food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It's easy, it's quick, it tastes delicious. Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must 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:

1. {Take 1 each of vegetable bouillon cube.
2. {Make ready 2 of sprigs fresh rosemary, divided, 1 stripped of leaves.
3. {Prepare 1 medium of sweet potato.
4. {Prepare 4 cup of fresh chard greens.
5. {Get 1 small of shallot.
6. {Make ready 1 tbsp of olive oil.
7. {Prepare 3/4 cup of Arborio rice.
8. {Prepare 2 tbsp of unsalted butter.
9. {Get 1 oz of Parmesan, divided and shaved.
10. {Get 1/4 tsp of ground nutmeg.
11. {Get 1 of kosher salt, to taste.
12. {Get 1 of black pepper, to taste.

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!.

So that is going to wrap it up for this exceptional food sweet potato and chard risotto with parmesan, rosemary, and nutmeg recipe. Thanks so much for your time. I'm confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

Bagikan Artikel ini