1 large sweet potato, baked until soft, then cooled
Olive oil
2 Tbsp. white wine
1/2 cup diced red onion
2 cloves garlic, minced
1 cup arborio or risotto rice
3 c. vegetable broth
1/2 tsp. crushed dried rosemary OR sage
1/4 tsp. freshly grated nutmeg
1/4 tsp. onion powder
1/4 tsp. chopped fresh parsley
Dash of liquid smoke
1 tsp. hot sauce
Crushed pink Himalayan salt and freshly ground black peppercorns
Grated fresh Parmesan cheese
Instructions
Spray your Dutch oven with olive oil cooking spray
and add the white wine. Heat the wine to a boil
over medium heat. Toss in your onion and garlic
and cook until tender. Stir in the rice. Mash 1
cup of the sweet potato into a paste and add it to
the Dutch oven. Mix with a wooden spoon until
blended.
Stir in 1/2 cup of the broth. Continue to stir
your rice and broth until it begins to bubble.
Then stir in another 1/2 cup of the broth. Repeat
this process until you have added all the broth.
Continue to stir until your rice is tender. It
should take 20 to 30 minutes.
Mix in rosemary (or sage), nutmeg, onion powder,
and parsley. Add liquid smoke, hot sauce, salt and
pepper to taste, and then serve hot with a pinch of
cheese over the top.
The Italian rice dish risotto usually includes
some sort of vegetable, but until now, we'd never
seen it made with sweet potatoes. It's a genius
move- you mash the potato into a paste and stir it
into the rice, which adds a creamy consistency
without butter.
Originally Submitted
1/18/2014
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