10 Recipe Appetizing Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg delicious and easy to make.
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Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg
You can cook Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg using 12 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg :
- Use vegetable bouillon cube.
- You need to prepare sprigs fresh rosemary, divided, 1 stripped of leaves.
- You need to prepare sweet potato.
- Use fresh chard greens.
- You need shallot.
- Use olive oil.
- You need Arborio rice.
- You need to prepare unsalted butter.
- You need Parmesan, divided and shaved.
- Provide ground nutmeg.
- Prepare kosher salt, to taste.
- You need black pepper, to taste.
Short Tips:
Sometimes all the dish needs is a squeeze of lemon to require it to the next level. To get most of the juice out of citrus, roll it on a chopping board before slicing in.step by step :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!.
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