Recipe: Delicious 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 Spoon risotto onto the center of each plate and top with chopped rosemary and remaining Parmesan. Tap to Rate Rosemary and parmesan make this sweet potato an incredibly delicious and easy to make side dish.

Our creamy sweet potato risotto is a savory combination of arborio rice, sweet potatoes, and pecans. Parmesan cheese adds flavor and richness. Arborio rice is an excellent choice for risotto. You can cook Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg using 12 ingredients and 5 steps. Here is how you achieve it.

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

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

Carnaroli is even better, but it is harder to find. Avoid long-grain rice; it doesn't have enough starch to make a. Sweet potato and mushrooms are an unexpectedly delicious pairing for risotto, but these two ingredients work well together. Sprinkle with Parmesan cheese and rosemary and toss to coat.

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

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!.

Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Spread potato mixture over prepared baking sheet. It's so simple, yet makes a great presentation. I used red skinned potatoes and garlic infused olive oil seasoning it with a bit of kosher salt and black. Here's what you need: potato, shredded parmesan cheese, goose fat, dried rosemary, garlic, salt, pepper.