Cooking Instructions
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Step 1
In a medium sauce pot, combine
Vegetable Bouillon Cubes (2)
and 3 cups water. Bring to a boil and remove from heat. Add one sprig of fresh
Fresh Rosemary (2 sprigs)
to broth and set aside.
Step 2
Peel and shred
Sweet Potato (1)
; it should amount to about 3 cups. Remove the stems and roughly chop the
Chard (145 g)
. Finely chop the
Shallot (1)
.
Step 3
Heat a saucepot over medium-low heat and add
Olive Oil (15 mL)
. Add shallot to the pot, and cook until translucent, about 2 minutes. Add a pinch of salt and the
Arborio Rice (150 g)
. Cook over medium-low heat for 2 more min or until lightly toasted.
Step 4
Add sweet potato and chard and cook for 2 more minutes.
Step 5
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.
Step 6
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 min.
Step 7
Add
Unsalted Butter (30 g)
to half of the
Parmesan Cheese (30 g)
,
Ground Nutmeg (as needed)
, and season to taste with
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
Stir to combine, and remove from heat.
Step 8
Finely chop remaining rosemary leaves. Spoon risotto onto the center of each plate and top with chopped rosemary and remaining Parmesan.
