Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, sweet potato and chard risotto with parmesan, rosemary, and nutmeg. It is one of my favorites food recipes. For mine, I will 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 well liked of recent trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg is something which I’ve loved my entire life.

To begin with this particular recipe, we must first 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 cook it.

The ingredients needed to make Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg:

1. Make ready vegetable bouillon cube
2. Prepare sprigs fresh rosemary, divided, 1 stripped of leaves
3. Prepare sweet potato
4. Make ready fresh chard greens
5. Prepare shallot
6. Take olive oil
7. Make ready Arborio rice
8. Take unsalted butter
9. Make ready Parmesan, divided and shaved
10. Prepare ground nutmeg
11. Take kosher salt, to taste
12. Make ready black pepper, to taste

Instructions 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!
6. Ready to serve and ENJOY!

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