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1
In a medium saucepot, combine bouillon cube and 3 cups water.
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2
Bring to a boil and remove from heat.
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3
Add one sprig of rosemary to broth and set aside.
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4
Peel and shred sweet potato; it should amount to about 3 cups.
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5
Remove the stems and roughly chop the chard greens.
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6
Finely chop the shallot.
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7
Heat a medium saucepot over medium-low heat and add olive oil.
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8
Add shallots to the pot, and cook until translucent, about 2 minutes.
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9
Add a pinch of salt and the Arborio rice.
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10
Cook over medium-low heat for 2 more minutes or until lightly toasted.
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11
Add sweet potatoes and chard and cook for 2 more minutes.
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12
Remove rosemary sprig from the broth.
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13
Add 1/2 cup of broth to Arborio rice and sweet potato mixture.
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14
With a wooden spoon, stir rice slowly and thoroughly so it begins to absorb the liquid.
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15
Once most of the liquid is absorbed, add another 1/2 cup of broth.
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16
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.
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17
Add butter, half of the Parmesan, ground nutmeg and season to taste with salt and pepper.
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18
Stir to combine, and remove from heat.
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19
Finely chop remaining rosemary leaves.
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20
Spoon risotto onto the center of each plate and top with chopped rosemary and remaining Parmesan.
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21
Serve and enjoy!
