Risotto with Sweet Potato
Recipe Date:
October 30, 2020
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Medium
Measurements:
Imperial (US)
Those savory sweet potatoes can have a tasty impact with this easy to make risotto. Adding a little cheese is the best way to top any dish.
Ingredients
- 1 1/2 cups Arborio rice
- 1 cup sweet potato mash - (from left over sweet potatoes)
- 1 large shallot - chopped
- 2 garlic cloves - minced
- 1/2 cup Duckhorn Chardonnay
- 5 cups vegetable or chicken stock - warmed in pan
- 1/2 cup freshly grated parmesan
- 4 tbsps butter
- freshly ground nutmeg
- garnish - Italian parsley or chives - chopped and freshly grated parmesan
Directions
- In a dutch oven or other large skillet over medium heat add 3 tablespoons butter and saute’ shallot, garlic and a pinch of salt until softened, then add rice and toast in pan stirring until slightly golden brown.
- Deglaze the pan by adding the wine, stir and let absorb a bit. Gradually add the warm stock in 1/2 cup increments stirring and letting the rice absorb the liquid then add more stock. Cook until the rice is tender but still al dente.
- Add the sweet potato mash and stir until combined. Add salt, freshly ground pepper and parmesan and a bit of nutmeg. Taste and adjust if needed.
- You may need to thin out the risotto a bit more with stock to desired consistency. Garnish with fresh herbs and more parmesan.
Take a look at our recommended pairing below.
