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About the Dish

1 Small Edward & Sons Low Sodium Veggie Bouillon Cube
2 sprigs Rosemary
1 Small Shallot
3/4 cup Arborio Rice
1 Medium Sweet Potatoes
4 Small Swiss Chard
8 teaspoons Butter
1 ounce Parmesan Cheese
Per Serving
Calories 524
Total Fat 23 g
Saturated Fat 14 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 6 g
Cholesterol 53 mg
Sodium 1480 mg
Total Carbohydrates 71 g
Dietary Fiber 3 g
Sugar 1 g
Protein 13 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.


Please read through the entire recipe card before beginning.
In a medium saucepan over high heat, combine 4 cups water and bouillon cube. Bring to a boil, then take off heat. Stir to dissolve cube. Add 1 sprig rosemary to broth.
Prepare your mise en place: Pick leaves off remaining rosemary sprig, and finely chop. Peel the sweet potato and shred on a grater. Remove large middle stems from chard and discard; roughly chop leaves. Peel and finely chop shallot.
Heat a medium saucepot over medium-low heat and add oil. Add shallots to the pot and cook about 2 minutes, or until translucent. Add a pinch of kosher salt and the rice. Cook over medium-low heat 2 minutes more, or until rice is lightly toasted. Add sweet potatoes and chard and cook 2 minutes more.
Remove rosemary sprig from the broth. Add 1/2 cup broth to rice mixture. With a wooden spoon stir rice slowly and thoroughly so it begins to absorb the liquid. When most of the liquid is absorbed, add another 1/2 cup broth. Repeat this process 4 more times, until all the broth is gone and the rice is plump and tender. Add butter, half of the Parmesan and ground nutmeg, and season to taste with kosher salt and pepper. Stir to combine, and remove from heat.
Divide risotto between 2 plates, and top with chopped rosemary and remaining Parmesan. Enjoy!