Sweet Potato and Pecan Risotto |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
4 tablespoons butter |
2 tablespoons minced shallots |
1 medium sweet potato, cut into small cubes (about 8 ounces or 2 cups) |
1/3 cup chopped pecans |
2 -3 cups vegetable broth |
1 cup arborio rice (about 6 to 7 ounces) |
salt & freshly ground black pepper, to taste |
1/2 cup fresh grated parmesan cheese |
1 tablespoon finely chopped green onion tops or 1 tablespoon fresh parsley |
Directions:
1. Heat vegetable broth to the boiling point; reduce heat to the lowest setting to keep hot.
2. In a medium saucepan, melt butter; add minced shallot and pecans; cook until shallot is tender.
3. Add rice and cook, stirring, until well blended.
4. Stir in sweet potato and about 3/4 cup of the hot broth into the rice mixture.
5. Cook over medium-low heat, stirring constantly, until liquid is absorbed.
6. Continue adding liquid, 1/3 cup at a time, stirring frequently, until the rice and sweet potato are tender; do not over cook, the texture should be creamy a little loose, approximately 25 minutes (amount of broth added will be between 2 1/2 and 3 cups).
7. Stir in Parmesan cheese and green onion or parsley.
8. Taste test and add salt and freshly ground black pepper as required.
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