Post by chief_cook2 on Aug 17, 2005 16:02:18 GMT -6
Sweet Potato Risotto
This creamy and tender rice dish is the perfect fit for an easy family supper.
2 TB dry white wine, chicken broth or water
1/3 cup chopped onion
1 garlic clove, finely chopped
1 cup uncooked Arborio or other short grain rice
1/2 cup mashed cooked sweet potato
3-3/4 cups chicken broth, warmed
2 TB grated Parmesan cheese
1/2 tsp. chopped fresh rosemary leaves or 1/4 tsp. dried
1/8 tsp. ground nutmeg
1. Spray 3 quart nonstick sauce pan with cooking spray. Heat wine to boiling
in saucepan over medium high heat. Cook onion and garlic in wine 3 to 4 minutes,
stirring frequently, until onion is tender. Stir in rice. Cook 1 minute, stirring constantly.
2. Stir in sweet potato and 1/2 cup of the broth. Cook, stirring constantly, until liquid
is completely absorbed. Stir in an additional 1/2 cup broth. Continue cooking about 20 minutes,
stirring constantly and adding broth 1/2 cup at a time after previous additions have been absorbed,
until rice is creamy and just tender; remove from heat.
3. Stir in remaining ingredients.
Yield: 4 servings.