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Hi, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, sweet potato and chard risotto with parmesan, rosemary, and nutmeg. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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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 particular 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 that.
Preparation To Make of 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
- Make ready 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
- Take 1 oz Parmesan, divided and shaved
- Get 1/4 tsp ground nutmeg
- Take 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.
Instructions 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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