Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, sweet potato and chard risotto with parmesan, rosemary, and nutmeg. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg is something that I have loved my entire life. They’re fine and they look fantastic.
Heat a medium saucepot over medium-low heat and add olive oil. Add a pinch of salt and the Arborio rice. Bread pizza recipe with stove-top & oven instructions.
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 cook it.
The ingredients needed to make Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg:
- Take 1 each vegetable bouillon cube
- Get 2 sprigs fresh rosemary, divided, 1 stripped of leaves
- Get 1 medium sweet potato
- Take 4 cup fresh chard greens
- Make ready 1 small shallot
- Make ready 1 tbsp olive oil
- Take 3/4 cup Arborio rice
- Get 2 tbsp unsalted butter
- Make ready 1 oz Parmesan, divided and shaved
- Prepare 1/4 tsp ground nutmeg
- Make ready 1 kosher salt, to taste
- Prepare 1 black pepper, to taste
Cook, stirring constantly, until liquid is completely absorbed. Add in white wine and stir until soaked in. This time I decided to do something different other than a casserole or a pie. I used white sweet potatoes, but any sweet potatoes will do.
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!
You can eat this cake plain, topped with whipped cream, or topped with a glaze. In a large bowl, mix together the sweet potatoes, ricotta, egg, salt, and flour. Stir the mixture until just combined. Pour over the chard pie and sprinkle with salt and pepper to taste. Saffron Milk Cap Mushroom Risotto Recetas del Señor Señor.
So that is going to wrap it up with this special food sweet potato and chard risotto with parmesan, rosemary, and nutmeg recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
