Sweet Potato Risotto

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Ingredients

cup extra virgin olive oil
2 large sweet potatoes
1 cup yellow onion, small dice
3 cloves garlic, minced
1 cup Marsala or Chardonnay
2 cups Arborio rice
5 1/2 cups chicken or vegetable stock, homemade if you have it
Salt& Pepper
1 tablespoon fresh sage, minced
4 tablespoons unsalted butter
Parmesan for grating on top

Preparation

1
Boil sweet potatoes in pot of water until a fork pierces easily.
2
Remove from water, let cool
3
Remove skins and mash up with a fork, leaving some large chunks.
4
Set aside
5
Heat stock on stove and keep warm for future use.
6
Over medium-high heat, heat olive oil in a wide pan
7
Add onions and garlic,
8
Saute´for about 5 minutes, until the onions are translucent but not brown.
9
Add in rice and mix thoroughly with onion & garlic mixture.
10
Add in Marsala or wine and let the rice absorb it for a few minutes
11
Stir a few times
12
Add in 1 cup of stock, stirring constantly with a wooden spoon.
13
Keep adding in the warm stock
14
C at a time until all the stock is absorbed and the rice is al dente´,
15
This will take about 20-30 minutes.
16
Stir in the mashed sweet potatoes , butter, and sage.
17
Season generously with sea salt and fresh cracked pepper
18
Top with fresh grated Parmesan
.

About

This is a hearty dish you can eat alone or serve with your holiday dinners. Using local sweet potatoes makes this dish taste even better!

Yield:

6.0

Added:

Monday, November 15, 2010 - 6:47pm

Creator:

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