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Hello, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, sweet potato and chard risotto with parmesan, rosemary, and nutmeg. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg is something that I’ve loved my whole life.
Heat a medium saucepot over medium-low heat and add olive oil. Add a pinch of salt and the Arborio rice. Bring to a boil and remove from heat.
To begin with this recipe, we must first prepare a few components. You can have sweet potato and chard risotto with parmesan, rosemary, and nutmeg using 12 ingredients and 5 steps. Here is how you can achieve that.
Preparation To Make of Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg:
- Make ready 1 each vegetable bouillon cube
- Get 2 sprigs fresh rosemary, divided, 1 stripped of leaves
- Get 1 medium sweet potato
- Make ready 4 cup fresh chard greens
- Get 1 small shallot
- Get 1 tbsp olive oil
- Prepare 3/4 cup Arborio rice
- Get 2 tbsp unsalted butter
- Get 1 oz Parmesan, divided and shaved
- Make ready 1/4 tsp ground nutmeg
- Get 1 kosher salt, to taste
- Prepare 1 black pepper, to taste
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. You can eat this cake plain, topped with whipped cream, or topped with a glaze. Meanwhile, crumble the stock cubes into a medium saucepan, add the boiling water and combine.
How 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!
Serve up this dish with a topping of bacon—making it perfect for fall. #sweetpotatorisotto #risotto #falldish Spread the chard/cheese/raisin mixture on top the nuts. In a small bowl, whisk the eggs, the cream, and the nutmeg until well blended, then pour the mixture over the chard. In a medium bowl, whisk together milk, eggs, and nutmeg. Add nutmeg, salt and pepper to taste. Stir in remaining butter and most of Parmesan.
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