Roasted Sweet Potato Risotto with Brown Butter, Bacon and Fresh Herbs
Here’s a great Roasted Sweet Potato Risotto from How Sweet It Is
I love risottos, and here is one that caught my eye and taste buds. Roasted sweet potato risotto is great as a main course or side. Here are the directions from How Sweet It Is.
1 medium sweet potato, peeled and chopped
1/4 teaspoon nutmeg
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
2 tablespoons unsalted butter
1 shallot, diced
2 garlic cloves, minced
1 1/2 cups arborio rice
1 1/3 cups dry white wine
4 cups vegetable or chicken stock
1/3 cup freshly grated parmesan cheese
2 tablespoons brown butter
4 slices bacon, cooked and crumbled
3 tablespoons chopped fresh herbs: sage, parsley + rosemary
Preheat oven to 400 degrees F. In a bowl, combine chopped sweet potatoes with 2 tablespoons olive oil, salt, pepper, nutmeg and smoked paprika, tossing well to coat. Spread on a baking sheet and roast for 30 minutes, tossing every 8-10 minutes. Remove and mash until pureed, then set aside.
Heat a small saucepan over medium-low heat and add chicken or vegetable stock. Heat until hot. If it begins to boil, turn down so it is no longer boiling.
Heat a larger 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 2-3 minutes until soft, then add in garlic and cook for 30 seconds. Increase heat slightly and add rice, stirring to coat. Cook for about 5 minutes, stirring 2-3 times until the rice is translucent and begins to toast. Reduce heat to medium-low and add in wine. Continue to stir as the rice absorbs the wine. When most of it is absorbed, add in about 1/3 of the warm chicken/vegetable stock. Repeat the process, continuously stirring until the stock is absorbed, then add another 1/3. Repeat until all of the stock is used and absorbed and the rice is cooked, making sure to take a spoonful and taste test.
Once the rice is cooked to your liking, reduce heat to low and stir in about 3/4 cup the sweet potato puree. Stir in parmesan cheese and brown butter, mixing to combine. Taste and season additionally if desired.
To serve, place the risotto in a bowl and top with some additional cheese, a sprinkling of herbs, the crumbled bacon
Source: How Sweet It Is