Step-by-Step Guide to Prepare Quick Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, sweet potato and chard risotto with parmesan, rosemary, and nutmeg. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg is something which I’ve loved my entire life.

The chard balances the sweetness of the sweet potatoes, and provides depth of flavor. Sweet potatoes are packed with flavor and nutrition, they bring rich flavor and color to this risotto. Fresh swiss chard or rainbow chard is similar to beet greens, delicious and nutritious. Sweet potatoes are high in fiber and antioxidants and a lot easier.

To get started with this recipe, we must first prepare a few ingredients. You can cook 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:

1. Make ready 1 each vegetable bouillon cube
2. Make ready 2 sprigs fresh rosemary, divided, 1 stripped of leaves
3. Prepare 1 medium sweet potato
4. Get 4 cup fresh chard greens
5. Take 1 small shallot
6. Take 1 tbsp olive oil
7. Make ready 3/4 cup Arborio rice
8. Prepare 2 tbsp unsalted butter
9. Take 1 oz Parmesan, divided and shaved
10. Make ready 1/4 tsp ground nutmeg
11. Prepare 1 kosher salt, to taste
12. Take 1 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. Parmesan Potato Risotto is slowly cooked with butter, sauteed onions, thyme, and chicken broth and then topped with parmesan cheese, butter, and scallions. Growing up, Sundays were all about church, a big Sunday dinner and a long nap.

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!

Parmesan Potato Risotto is slowly cooked with butter, sauteed onions, thyme, and chicken broth and then topped with parmesan cheese, butter, and scallions. Growing up, Sundays were all about church, a big Sunday dinner and a long nap. Our meals always included meat and potatoes, which is. This risotto is made with white wine, sweet potatoes, brown butter, parmesan, bacon and a ton of herbs. What rice is best to use for Risotto?

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