Oven-Baked Ricotta and Chard Risotto
with roasted sweet potatoes with brown sugar
Ingredients
- Sweet potatoes, medium - 4
- Butter - 4 Tbsp
- Brown sugar - 4 tsp
- 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
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
Reviews
Ratings
36 reviews
Steak was great! I don't know what I did wrong on the risotto but it did not have a great texture. Pretty tasty though. would probably just make it the regular way.
0 HelpfulRisotto was delicious! Used leeks from our CSA in place of the onion. Extra ricotta so we could use up a container of it. We baked some salmon instead of doing the steaks since that's what we had on hand.
0 HelpfulLoved this! Didn’t change much except more ricotta, parm and s&p in the risotto. Very excited for leftovers for lunch!
0 HelpfulMy kiddo hates ricotta so I subbed parm. It was really good and I love having an easier way to make risotto.
0 HelpfulSimplified it even further by cutting out the eggs from the salad, and doing a simple oil and balsamic dressing. The steak was about 1 in. thick and it came out nicely (medium to medium rare) with 4 minutes on each side and then 2-3 minutes in the covered pan, 5 minutes rest.
0 Helpful