This dish highlights some of our favorite fall produce. Sweet potatoes are packed with flavor and nutrition, they bring rich flavor and color to this risotto. The chard balances the sweetness of the sweet potatoes, and provides depth of flavor.
Total Time
40min
4.3
6 Ratings
Author: PeachDish
Servings:
2
Ingredients
•
2
Vegetable Bouillon Cubes
•
2
sprigs
Fresh Rosemary
•
1
Sweet Potato
•
4
cups
Chard
•
1
Shallot
•
1
Tbsp
Olive Oil
•
3/4
cup
Arborio Rice
•
2
Tbsp
Unsalted Butter
•
1/3
cup
Parmesan Cheese
•
as needed
Ground Nutmeg
•
to taste
Kosher Salt
•
to taste
Ground Black Pepper
Cooking Instructions
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.
2.
Peel and shred Sweet Potato (1); it should amount to about 3 cups. Remove the stems and roughly chop the Chard (4 cups). Finely chop the Shallot (1).
3.
Heat a saucepot over medium-low heat and add Olive Oil (1 Tbsp). Add shallot to the pot, and cook until translucent, about 2 minutes. Add a pinch of salt and the Arborio Rice (3/4 cup). Cook over medium-low heat for 2 more min or until lightly toasted.
4.
Add sweet potato and chard and cook for 2 more minutes.
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.
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.
7.
Add Unsalted Butter (2 Tbsp) to half of the Parmesan Cheese (1/3 cup), 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.
8.
Finely chop remaining rosemary leaves. Spoon risotto onto the center of each plate and top with chopped rosemary and remaining Parmesan.
Nutrition Per Serving
CALORIES
570
FAT
24.4 g
PROTEIN
14.5 g
CARBS
76.3 g
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