Risotto: Roasted Sweet Potato

By RoadKillCook

This is the recipe that A.V. Thomas Produce provides with its fresh sweet potatoes. Fresh rosemary and thyme blend with garlic, onion, wine and chicken stock to give this risotto a wonderful blend of flavors.

Ingredients

• 2 medium sweet potatoes
• 1/4 cup olive oil, divided
• 4 cups broth: veg or chicken, divided
• 1 //2 cup finely chopped onion
• 1 T minced garlic
• 1 1/2 c Arborio rice (12-oz package)
• 3/4 c white wine
• 1 T fresh rosemary
• 1 1/2 t thyme leaves
• 3 T butter
• 2 T grated Parmesan cheese
• 1 t salt
• 3/4 t black pepper

Preparation

Step 1

Peel sweet potatoes and divide into two equal parts. Dice half into 1/4 in cubes and set aside. Cut the remainder into 1 in chunks. Toss with 1 T olive oil and roast until soft about 30 min. Puree in a food processor with 1/4 c broth. Reserve.

In a large saucepan heat remaining 3 T oil and saute onion and diced sweet potato over med/high heat. Cook about 3 min until softened but not browned. Add garlic and rice and cook another 3 min while stirring. Stir in wine. Cook while stirring until wine is absorbed. In the same manner add hot stock, 1/2 c at a time, stirring until each addition is absorbed. Add sweet potato puree, rosemary, thyme, butter and Parmesan. Season with salt and pepper.