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Oven-Baked Ricotta and Chard Risotto
with roasted sweet potatoes with brown sugar

Active: 30 min Total: 1 hr
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.


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


  1. 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)
  2. Garlic / Onions / Chard - Prep as directed. Store separately. (Can be done up to 3 days ahead)

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  1. Heat oven to 425F / 218C degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. When risotto is finished, stir in ricotta. Season with some salt.
  7. Serve risotto with some parmesan cheese grated on top. Enjoy with sweet potatoes.



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