Sweet Potato Risotto with Goat Cheese
- 1 cup of arborio rice
- 1/2 onion, chopped well
- cup of white wine (one you like to drink), preferably chardonnay or sauvignon blanc
- olive oil
- 1/4 cup Parmesan cheese, grated or shredded
- at least 4 cups of chicken or vegetable broth
- 1 small to medium sweet potato (or yam or 1/2 cup pumpkin)
- 2-3 oz. fresh goat cheese
1. Preheat oven to 375 degrees Fahrenheit. Briefly scrub the sweet potato and stab a few times with a sharp knife. Place in oven on a piece of aluminum foil to prevent your oven from getting gross. Cook for about 30-40 minutes, depending on how big your potato is. You can always throw it in the microwave for a few minutes at the end if you take it out too early.
2. After your potato has been cooking for at least 15 - 20 minutes, get started on the risotto. Risotto takes about 22-25 minutes to cook, and you will need to add the cooked sweet potato after 22 minutes, so time things carefully.
3. Pour your stock into a medium sauce pan and heat it on a back burner until almost boiling. Keep a ladle (or a measuring cup) handy to transfer stock to your risotto pan as you cook it.
4. Heat one tablespoon of olive oil in a large pan over medium heat. If you use a non-stick pan, you won't need as much oil or butter. Add the chopped onions and saute until they are translucent (no color).
5. Add one tablespoon of butter and the rice, stirring well to coat the rice in butter/oil. Saute for a minute or until the rice's outer coat looks clear. DO NOT COLOR THE RICE!!!
6. Add the cup of white wine and stir well. Add a ladle of stock and stir well.
7. Keep a close eye on the risotto as it absorbs the liquid. Add more stock as it cooks, one ladle at a time, making sure to not over-stir the rice. Stir it gently and often. The rice should be in individual grains, and not breaking apart or mushy. As it cooks, it creates a creamy sauce.
8. It will take about 20 minutes of stirring gently and adding more stock for the rice to finish. Taste the risotto and season with salt/pepper to taste. If the rice still tastes too firm, keep adding stock. (If you run out of stock, add hot water)
9. Open the cooked sweet potato and remove the peel. Roughly chop it and add to the risotto at the end of cooking. Stir gently, using the the back of the spoon to mash some of the potato into the sauce. Remove from heat.
10. Add the Parmesan cheese and fold it in gently.
11. After you have put the risotto on plates, add crumbled goat cheese on top. It will melt slightly.
*SERVES 4 PEOPLE AS A SIDE, OR 2 PEOPLE AS A LARGE MAIN DISH
My husband and I ate this entire dish. It was so good!
Sorry for no photos...maybe next time.