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November 21, 2011

Oh So Sweet Potato Risotto

By: Brandon Nichols

 Last week, I confessed my love for potatoes to you. There is no use in me trying to deny this; it is on the Internet, which means it will live forever. Well, I have no regrets! In fact, my honesty has lifted a great weight off my shoulders. So much so, that I would like to make another confession. Here it goes: I love to repeat things! Yup, it is true. I am that guy who plays a song over and over and over again -- I am worse than Radio DJs. In fact, I am the reason that some of my friends hate certain songs. Also, I love making the same type of dishes. I mean, when you find something that you like why not make it many times? Am I right?

Ever since discovering my love for risotto I have experimented with a few other risotto recipes and they have been amazing. Given my love for potatoes and risotto, today I will share a recipe that has both! Sweet Potato Risotto. This recipe is like going outside, rounding up everything that is encompassed in Fall, putting it into a bowl, heating it up and eating it. Yes. It is that good. Don’t believe me? Try it yourself!

Sweet Potato Risotto

  • 6 cups vegetable broth
  • 2 teaspoons unsalted butter
  • 1 small onion, minced
  • 1 medium sweet potato, peeled and chopped
  • 1 cup arborio rice
  • 2 Tablespoons grated Parmesan cheese
  • Pinch ground nutmeg
  • Pinch ground cinnamon
  • Salt and freshly ground black pepper to taste
  1. Pour the vegetable broth into a large saucepan and bring to a simmer over medium heat. Turn down to medium low, keeping the broth at a simmer.
  2. In a medium, heavy saucepan, melt the butter over medium heat. Add the onion and saute until it’s soft, about 7 minutes.
  3. Add the sweet potato and stir until it begins to soften, about 6 minutes. Add the rice and stir to coat with the vegetables, about 1 minute.
  4. Using a ladle, add about 1 cup of hot broth. Stir constantly over medium heat until the broth has been absorbed, about 5 minutes, Add another ladleful and keep stirring until this, too, has been absorbed.
  5. Continue the process, adding broth about 1/2 cup at a time and stirring, until the rice kernels are plump and no longer chalk white in the center. The risotto should look like creamy rice pudding, and the kernels should be nice and chewy.
  6. Stir int eh final ladleful of broth and grated Parmesan. Continue stirring until there’s no liquid left on the surface and the cheese is well distributed throughout.
  7. Stir in the nutmeg and cinnamon. Season with salt and pepper. Serve right away.
  8. .

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