When I saw this recipe pop up on Pinterest, I instantly began drooling. I knew I needed it on my dinner table, and pronto. It was fabulous…bite after delicious bite of yummy fall goodness. I savored the leftovers for days.
you will need:
1 medium sweet potato, peeled and chopped
½ teaspoon nutmeg
½ teaspoon smoked paprika
salt & pepper
3 tablespoons olive oil
2 tablespoons unsalted butter
2 shallots, diced
2 garlic cloves, minced
1½ cups arborio rice
1 cup dry white wine
3 cups vegetable or chicken stock
½ cup freshly grated parmesan cheese, plus extra for serving
handful crumbled bacon or pancetta
chopped fresh parsley
Preheat oven to 400°. On a baking sheet, toss chopped sweet potatoes with 2 tablespoons olive oil, salt, pepper, nutmeg and smoked paprika, tossing well to coat. Roast for 25-30 minutes, tossing a few times. Run through food processor until smooth, then set aside.
Heat a small saucepan over medium-low heat and the stock. Heat until hot and then turn down to low. If you prefer, you could just microwave your stock in a large bowl. You just always want to add warm stock when making risotto.
Heat a large saucepan over medium heat. Add in remaining olive oil and butter, then add shallots with a pinch of salt. Stir to coat and cook for a few minutes until soft. Add garlic and cook for 30 seconds. Add rice, stirring to coat and cook for about 5 minutes, stirring a few times until the rice is translucent and begins to toast. Drizzle in wine and continue to stir as the pan sizzles and the rice absorbs the wine. When most of the wine is absorbed, reduce the heat to medium-low and add in about ½ cup of the warm stock. Repeat the process, continuously stirring until each addition of the stock is absorbed. Continue until all of the stock is used and absorbed and the rice is cooked, about 25 minutes. Taste a spoonful to test. If the rice is still too chewy and dense, add more warm stock.
Once the rice is cooked to your liking, reduce heat to low and stir in the sweet potato puree and mix until well-absorbed. Stir in parmesan cheese. Taste and adjust seasonings. Serve with some additional cheese, a sprinkling of herbs and the crumbled bacon.
serves: 4 large helpings
time: about 1 hour
from: adapted slightly from How Sweet It Is