Oven-Baked Ricotta and Chard Risotto
with roasted sweet potatoes with brown sugar
Creamy risotto and roasted sweet potatoes with butter and brown sugar make a special meal if you're celebrating Valentine's Day today or if you just need a warm, satisfying meal on a chilly evening. For such a guest-worthy meal, the ingredients list and active cook time are quite short.
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Proteins
Cuisines
Ingredients
Roasted Sweet Potatoes with Brown Sugar:
- Sweet potatoes, medium - 4
- Butter - 4 Tbsp
- Brown sugar - 4 tsp
Oven-Baked Ricotta and Chard Risotto:
- Garlic - 2 cloves , chopped
- Onions, medium - 1 , diced
- Chard, any type - 1 bunch , chopped, stems and leaves separate
- Oil, olive - 2 Tbsp
- Rice, Arborio - 1 cup
- Stock, any type - 3 1/2 cups
- Cheese, ricotta - 1/2 cup
- Cheese, parmesan (opt) - for serving , grated
Nutrition Facts
Amount Per Serving
Calories
521
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% Daily Value
Total Fat
18g
27%
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Saturated Fat
7g
37%
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Trans Fat
0g
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Cholesterol
25mg
8%
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Sodium
741mg
31%
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Total Carbohydrate
78g
26%
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Dietary Fiber
7g
27%
Just a moment...
Sugars
12g
Just a moment...
Protein
14g
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Prep
- Potatoes - Scrub potatoes clean. Rub potatoes with some olive or cooking oil and wrap each individually in foil. Prick potatoes a few times with a knife. (Can be done up to 3 days ahead)
- Garlic / Onions / Chard - Prep as directed. Store separately. (Can be done up to 3 days ahead)
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Make
- Heat oven to 425F / 218C degrees.
- Place foil-wrapped potatoes on a sheet pan and transfer to heated oven. Roast until potatoes can be easily pierced with a fork, 45 to 60 minutes.
- When potatoes have been in the oven for 30 minutes, heat a Dutch oven or any oven-safe pan with a lid over medium-high heat. Add olive oil and then onions and chard stems to heated oil. Saute until softened and translucent, 4 to 5 minutes.
- Stir in arborio rice and garlic. Saute until rice is lightly toasted and the pan is dry. Add chard leaves and stock and bring to a boil. Cover and bake in the oven for 20 minutes.
- When potatoes are finished, remove them from the oven. Leave the potatoes on the sheet pan and use a knife to cut a slit through the foil and the top of each potato. With oven mitts or a dish towel (careful - they are hot!), squeeze ends of potatoes to create a pocket for filling. Fill each potato with butter and brown sugar. Return potatoes to the oven for 10 minutes more to let butter melt and brown sugar caramelize.
- When risotto is finished, stir in ricotta. Season with some salt.
- Serve risotto with some parmesan cheese grated on top. Enjoy with sweet potatoes.
Nutrition Facts
Amount Per Serving
Calories
521
Just a moment...
% Daily Value
Total Fat
18g
27%
Just a moment...
Saturated Fat
7g
37%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
25mg
8%
Just a moment...
Sodium
741mg
31%
Just a moment...
Total Carbohydrate
78g
26%
Just a moment...
Dietary Fiber
7g
27%
Just a moment...
Sugars
12g
Just a moment...
Protein
14g
Just a moment...
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