Easiest Way to Make Award-winning Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Steps to Prepare Homemade Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg. One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg estimated approx 15 mins.

To get started with this particular recipe, we must 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 it.

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. Learn more at www.PeachDish.com

Ingredients and spices that need to be Take to make Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg:

1. 1 each vegetable bouillon cube
2. 2 sprigs fresh rosemary, divided, 1 stripped of leaves
3. 1 medium sweet potato
4. 4 cup fresh chard greens
5. 1 small shallot
6. 1 tbsp olive oil
7. 3/4 cup Arborio rice
8. 2 tbsp unsalted butter
9. 1 oz Parmesan, divided and shaved
10. 1/4 tsp ground nutmeg
11. 1 kosher salt, to taste
12. 1 black pepper, to taste

Instructions to make 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!

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