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.
Serve the risotto as a side dish or serve as a main dish or lunch with a chopped salad and crusty bread.
You can cook Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg using 12 ingredients and 5 steps. Here is how you cook it.
Ingredients of Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg
- It's 1 each of vegetable bouillon cube.
- Prepare 2 of sprigs fresh rosemary, divided, 1 stripped of leaves.
- You need 1 medium of sweet potato.
- It's 4 cup of fresh chard greens.
- It's 1 small of shallot.
- It's 1 tbsp of olive oil.
- You need 3/4 cup of Arborio rice.
- Prepare 2 tbsp of unsalted butter.
- It's 1 oz of Parmesan, divided and shaved.
- Prepare 1/4 tsp of ground nutmeg.
- Prepare 1 of kosher salt, to taste.
- It's 1 of black pepper, to taste.
Arborio rice is an excellent choice for risotto. Sweet potato and mushrooms are an unexpectedly delicious pairing for risotto, but these two ingredients work well together. Add savory umami flavor to sweet potatoes fries by tossing with Parmesan cheese, seasoned salt and rosemary. Serve as a side dish or a fun party appetizer Toss sweet potato fries with oil in large bowl.
Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg instructions
- 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!.
Sprinkle with seasoned salt and rosemary; toss to coat well. Spread in single layer on foil-lined. 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.