Sweet Potato Risotto

By á-161741

Ingredients

• 2 tsp butter
• 2 cups diced peeled sweet potato (about 1 large)
• 2 cloves garlic
• 1 sweet red pepper chopped
• 1 tsp basil
• 1/4 tsp salt
• 1/4 tsp pepper
• 3/4 cup short grain (arborio) rice
• 3/4 cup vegetable broth
• 2 tbsp all purpose flour
• 3 cups milk
• 1 cup drained rinsed chickpeas
• 1/2 cup parmesan cheese

Preparation

Step 1

1. In a large pot, melt butter over medium heat. Saute sweet potato, garlic, onion, red pepper, basil, salt & pepper for 5 min or until softened. Stir in rice; saute for 1 min. Add broth and bring to boil; stirring.
2. Whisk flour into milk and gradually stir into pot; bring to simmer, stirring often. Reduce heat to low, cover and simmer, stirring twice, until rice is almost tender.
3. Stir in chickpeas; simmer, uncovered, for 5 min or until rice is tender, stirring in more milk, if desired, to moisten rice. Stir in half of the cheese. Spoon into bowls and sprinkle with remaining cheese.