Creamy Risotto with Sweet Potato & Parmesan
A unique twist on risotto, from the cookbook, Cooking Close to Home. Perhaps a new addition to try at your Thanksgiving dinner? This recipe serves 4 and you can substitute a squash for the sweet potato.
2 Tablespoons butter
¼ cup finely chopped onion
¾ cup Arborio rice
2¼ cup basic chicken stock (i.e., Trader Joe’s)
¾ cup peeled and shredded sweet potato
2 Tablespoons grated Parmesan cheese
Fresh ground black pepper
- Heat a saucepan over medium heat; add butter and melt. Add the onions and sauté until onions are tender, about 2 minutes.
- Add rice and sauté for 1 minute, then add one third of the chicken stock. Stirring continuously, cook for 10 minutes or until liquid is absorbed.
- Add the next one third of stock, stirring continuously for about 10 minutes, or until liquid is absorbed.
- Add the last third of the stock and the sweet potato and cook until the rice is creamy and the potato is tender. Add the Parmesan cheese and pepper, stir and serve.
While most risotto recipes will have you standing by the stove stirring continuously, you can walk away for a few minutes and do other food prep work, provided your heat is on a low simmer and you keep an eye on the amount of liquid being absorbed by the rice. Risotto is not difficult to make and is an impressive side dish (or main dish depending on your ingredients) that can be kept warm in a low oven (200 degrees) for up to 15 minutes if you are concerned about timing for your dinner party.