Tuesday, November 9, 2010

Sweet potato risotto

This is much the same as my butternut squash risotto. Simply roast 3-4 big (or 5-6 small) sweet potatoes, slip the skins off, and roughly chop. Then follow the standard risotto template:

Saute one diced onion in a little olive oil until soft. Add 1 cup arborio rice to that and let it toast for a minute. Deglaze with white wine. Add chicken or veggie broth, a little at a time, stirring, until the rice absorbs it. Then add more. Continue until the rice is done and most of the remaining liquid is gone. About halfway through that process, add the sweet potatoes. Finish by adding a couple handfuls of grated parmesan, and season to taste with salt and pepper.

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