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

Name: Sweet Potato and Chard Risotto with Parmesan, Rosemary, and Nutmeg
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 each vegetable bouillon cube; 2 sprigs fresh rosemary, divided, 1 stripped of leaves; 1 medium sweet potato; 4 cup fresh chard greens; 1 small shallot; 1 tbsp olive oil; 3/4 cup Arborio rice; 2 tbsp unsalted butter; 1 oz Parmesan, divided and shaved; 1/4 tsp ground nutmeg; 1 kosher salt, to taste; 1 black pepper, to taste

Lizzy Johnston @cook_2885147

Atlanta, Georgia

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.

Learn more at www.PeachDish.com

Lizzy Johnston @cook_2885147

Atlanta, Georgia

Learn more at www.PeachDish.com

Saved

Ingredients

15 mins

2 servings

1 eachvegetable bouillon cube
2sprigs fresh rosemary, divided, 1 stripped of leaves
1 mediumsweet potato
4 cupfresh chard greens
1 smallshallot
1 tbspolive oil
3/4 cupArborio rice
2 tbspunsalted butter
1 ozParmesan, divided and shaved
1/4 tspground nutmeg
1kosher salt, to taste
1black pepper, to taste

Saved

Steps

15 mins

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!