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Fast Guide to Serving Tasty Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg

Hoping to dine Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg a 5-star restaurant's, but for some reasons are not able to go to restaurants. This site gonna guide you with useful instructions on producing a Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg like a famous chef made.

Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg

We hope you got benefit from reading it, now let's go back to sweet potato and chard risotto with parmesan, rosemary, and nutmeg recipe. To make sweet potato and chard risotto with parmesan, rosemary, and nutmeg you only need 12 ingredients and 5 steps. Here is how you achieve that.

To cook an extraordinary Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg, here are the components required:

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

After preparing the ingridients, next you are ready to prepare your tasty Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg by following the guidances on this section:

  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!.

Transfer the sweet potatoes to a baking sheet, then add the oil, rosemary, salt, and pepper. Try baking leafy greens with garlic, cream and Parmesan for an indulgent side dish - perfect with your Sunday roast. Use whatever greens you have for this nutty, sweet stew. Add in white wine and stir until soaked in. Toss potatoes with oil and thyme leaves, and season well with salt and pepper.

Recipe : Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg

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