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Accented with sweet potato, this risotto boasts rich flavor and creamy texture. The perfect way to celebrate fall’s abundance.
2 medium sweetpotatoes
¼ cup olive oil, divided
4 cups hot vegetable stock, divided
½ cup finely chopped onion
1 tablespoon minced garlic
1½ cups arborio rice (12-ounce package)
¾ cup white wine
1 tablespoon fresh rosemary
1½ teaspoons thyme leaves
3 tablespoons butter
2 tablespoons grated Parmesan cheese
1 teaspoon salt
¾ teaspoons black pepper
Preheat oven to 350o F.
Peel sweet potatoes and cut in half. Cut half the sweetpotatoes into ¼-inch diced and set aside.
Cut the remaining sweetpotatoes into 1-inch chunks. Toss with 1 tablespoon olive oil and roast until soft about 30 minutes. Puree in a food processor with ¼ cup chicken stock. Reserve.
In a large saucepan heat remaining 3 tablespoons oil, and sauté onion and small diced sweetpotatoes over medium high heat.
Cook about 3 minutes until softened but not browned.
Add garlic and arborio rice and cook 2-3 minutes stirring frequently.
Stir in wine.
Cook, stirring until completely absorbed.
In the same manner add hot stock, ½ cup at a time, stirring until each addition is completely absorbed and stock is used up.
Add sweet potato puree, rosemary, thyme, butter and Parmesan.
Season to taste with salt and pepper.
Nutritional Information Per Serving: Calories 494; Protein 8 g; Carbohydrates 68 g; (54% calories from Carbs); Total Fat 20 g; (35% calories from fat); Dietary Fiber 4 g; Vitamin A 1851 RE; Vitamin C 22 mg; Vitamin E 2 mg.
North Carolina SweetPotato Commission
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