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Sweet Potato Risotto Recipe

   
 

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     Sweet Potato Risotto

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   40 minutes

Ingredients
2 TBSP. Olive Oil
1 large Onion, chopped
Kosher or Sea Salt and Black Pepper
2 small Sweet Potatoes (about 1 pound, peeled and cut into 1/4 inch pieces
2 cloves Garlic, zested or minced
1 Cup Arborio Rice
1 Cup dry White Wine
1/2 Cup grated Parmesan (2 ounces)
2 tsp. Oregano or Rosemary
 

Instructions
This can also be prepared with yams. Heat the oil in a large saucepan over medium heat. Add the onion, 1/2 tsp. salt and 1/4 tsp. pepper. Cook stirring occasionally, until soft, 4 to 6 minutes. Add the sweet potatoes and garlic and cook while stirring for 2 minutes. Add the rice and cook, stirring for 2 minutes. Add the wine and cook, stirring frequently, until absorbed. Measure 4 Cups of water or broth and keep warm in saucepan on stove. (I use chicken broth.) Add 3/4 cup at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the. It should take at least 30 minutes for all the water or broth to be absorbed. Stir in the Parmesan and Oregano or Rosemary.


Originally Submitted
10/3/2013





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