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About the Dish

1 small Vegetable Bouillon Cube
1 sprig Rosemary
1 small Shallot
3/4 cup Arborio Rice
8-10 ounces Sweet Potatoes
4 ounces Greens
3 pats Butter
1 ounce Parmesan Cheese
1/4 teaspoon Ground Nutmeg
Per Serving
Calories 543
Total Fat 20 g
Saturated Fat 11 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 6 g
Cholesterol 43 mg
Sodium 707 mg
Total Carbohydrates 83 g
Dietary Fiber 4 g
Sugar 9 g
Protein 14 g
Chef Robert Lupo

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife.


In a medium saucepan over high heat, combine 3 cups water and bouillon cube. Bring to a boil, then remove from heat. Stir to dissolve cube. Add rosemary sprig to broth.
Prepare your mise en place: Peel and finely chop shallot. Peel sweet potato, and shred on a box grater (you should have about 2 cups). Remove large middle stems from greens and finely chop; roughly chop leaves.
Heat a saucepot or deep skillet over medium-low heat, and add 1 teaspoon cooking oil. Add shallots and sweet potato green stems, and cook until translucent, about 2 minutes. Add 1 pinch kosher salt and rice. Cook over medium-low heat 2 minutes more, or until rice is lightly toasted. Add sweet potatoes and greens, and cook 2 minutes more.
Remove rosemary sprig from the broth. Add 1/2 cup broth to rice mixture. Cook, stirring slowly with a wooden spoon, until almost all of the liquid is absorbed. Repeat this process until all the broth is gone. The rice should be plump and tender, but if not add a little more warm water, and stir until it is absorbed and risotto is loose and fluffy.
Add butter, half of Parmesan and the ground nutmeg. Stir vigorously to combine, and remove from heat. Season to taste with kosher salt and black pepper.
Divide risotto between 2 bowls, and top with remaining Parmesan. Enjoy!