Sweet Potato Risotto

The yellow and green stuff is soyccotash (succotash with soybeans instead of lima beans) from Trader Joe's

This is a simple variation on the basic risotto recipe. It tastes pretty good, but it is very sweet. I think it is better with butternut squash in place of sweet potato.

Sweet Potato Risotto

Ingredients:

• 2 sweet potatoes
• 1 Tb. butter
  
• 1 1/2 c. arborio rice
• 6 cups vegetable broth (we use low-salt bouillon to make the broth quickly)
• 3 Tb olive oil
• 1 onion
  
• 2 cloves garlic
• 1/2 c. dry white wine
  
• 1/2 c. parmesan, pecorina,
  
• 1 Tb. parsley (dry or fresh)
  
• salt
• pepper
  

1. Prepare the sweet potatoes
   
1. Bake the sweet potatoes
2. Peel them
3. Mash them up with about 1/2 cup of the broth, 1/4 tsp. salt, and 1 Tb. butter
4. Set aside
   
2. Heat broth until hot; keep warm in a saucepan.
   
3. Chop onion. Mince garlic.
4. In a large, heavy pot, add olive oil and cook the onion until translucent.
5. Add wine to pot and cook 1 minute.
6. Add rice to pot and cook 5 minutes, stirring.
7. Add 1/4 tsp. salt to pot.
8. Add about 1/3 of the mashed sweet potatoes to the pot.
   
9. Cook over medium heat as you would any risotto:
1. add 1/2 cup hot broth to rice
   
2. stir rice constantly
3. when broth is absorbed, add another 1/2 cup broth to rice
   
4. When the rice is just tender (about 20 minutes), remove from heat and add one last 1/2 cup broth.
   
10. Add remaining sweet potato mash to rice
    
11. Add 1 Tb. parsely
    
12. Add cheese
13. Salt and pepper to taste

Serve with the white wine.

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