Recipe: Eating on a Dime Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg

Recipe: Eating on a Dime Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg Delicious, fresh and tasty.

Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg. Great recipe for Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg. 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..

Creamy risotto cooked with sweet potato and chard for a healthy dinner alternative to your typical weeknight meal.

Creamy risotto cooked with sweet potato and chard for a healthy dinner alternative to your typical weeknight meal.

Add in white wine and stir until soaked in.

You can cook Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg using 12 ingredients and 5 steps. Here is how you achieve it.

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

1. You need of vegetable bouillon cube.

2. Prepare of sprigs fresh rosemary, divided, 1 stripped of leaves.

3. You need of sweet potato.

4. It’s of fresh chard greens.

5. It’s of shallot.

6. Prepare of olive oil.

7. Prepare of Arborio rice.

8. You need of unsalted butter.

9. It’s of Parmesan, divided and shaved.

10. It’s of ground nutmeg.

11. Prepare of kosher salt, to taste.

12. Prepare of 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.

Either way, this pound cake is delicious!

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

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!.

Use a high quality Parmesan cheese to finish off the risotto.

You can taste the difference, so splurge a little and buy the "good stuff." Risotto recipes are very versatile.

You can add vegetables, chicken, seafood, or even fruit.

I really love the roasted sweet potatoes in this risotto.

They give the risotto a hint of sweetness.