Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how 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 little 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 foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg is something which I have loved my whole life.
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 begin with this recipe, we must prepare a few ingredients. You can have sweet potato and chard risotto with parmesan, rosemary, and nutmeg using 12 ingredients and 5 steps. Here is how you can achieve 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
- Prepare 4 cup fresh chard greens
- Get 1 small shallot
- Take 1 tbsp olive oil
- Get 3/4 cup Arborio rice
- Make ready 2 tbsp unsalted butter
- Make ready 1 oz Parmesan, divided and shaved
- Get 1/4 tsp ground nutmeg
- Prepare 1 kosher salt, to taste
- Take 1 black pepper, to taste
It goes live each Sunday night. I would love you to share your Boilermaker Tailgage Chili!!! Creamy risotto cooked with sweet potato and chard for a healthy dinner alternative to your typical weeknight meal. Add in white wine and stir until soaked in.
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!
Rosemary Parmesan Roasted Sweet Potatoes are a tender and savory sweet potato recipe. This simple, healthy side dish is perfect for weeknights or holidays! Sweet potatoes are delicious and nutritious year-round, but fall and winter are the seasons that I find myself really craving a good savory sweet potato recipe. Choose your cheese wisely; it is the key to success with this recipe. While shaved ribbons and thick shreds of Parmesan are always a good idea for pasta, they don't work quite as well as a coating for your sweet potatoes.
So that is going to wrap it up for this exceptional food sweet potato and chard risotto with parmesan, rosemary, and nutmeg recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
