Pumpkin Goat cheese Sweet Potato "Risotto"

By Shawn

Ingredients

• 2 large sweet potatoes
• 1 tablespoon extra virgin olive oil
• 2 garlic cloves
• 1/4 teaspoon red pepper flakes
• 1 shallot
• salt and pepper, to taste
• 1.25 cups canned pumpkin puree
• 1/2 cup chicken broth, low-sodium
• 1 teaspoon thyme flakes
• 1/2 cup crumbled goat cheese (about 3oz)
• 1 tablespoon freshly chopped parsley, to garnish

Preparation

Step 1

1. Peel and spiralize the sweet potatoes, using Blade C.
2. Place the noodles into a food processor and pulse until rice-like.
3. Mince the garlic cloves and shallot and set aside.
4. Place a large skillet over medium heat and add in the oil. Once oil is heated, add in the garlic, red pepper flakes and shallots. Cook for 1 minutes or until shallots are translucent. Add in the sweet potato rice and season with salt and pepper. Cook, stirring often, for 2-3 minutes or until rice heats through and begins to soften.
5. Add in the pumpkin, thyme and broth and cook for 5 minutes or until sweet potato rice softens.
5. Remove from heat, add in goat cheese and mix until goat cheese is evenly combined.