Sweet Potato Risotto
By: Season it Slow
Published: Monday, November 15, 2010 - 6:47pm

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!