Saturday, February 18, 2012

Sweet Potato Risotto: Kid Friendly Grown-up Food

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Sweet potato risotto with Parmesan garnish
Dressing up kid friendly dinners in a way that us grown-ups also feel like we are getting something special can be a challenge.  Risotto is one of those dishes that lets me create food that my kids will still eat but it has a lot more layer of flavors and interest which ups the adult appeal.  Sweet potato risotto has a nutty, earthy, warm set of profiles that work as a main dish on it's own or a great side dish.  You can easily replace the chicken stock in the recipe with vegetable stock, or even water, to create a vegetarian risotto.

Sweet Potato Risotto

Michelle K.

Ingredients


  • 3 cups chicken stock
  • 2 Tbs olive oil
  • 2 Tbs butter
  • 1/2 cup onion, finely diced
  • 2 cloves garlic clove, minced
  • 1/4 cup white wine
  • 1 cup rice, (Arborio or other high starch variety)
  • 1 1/2 cups sweet potatoes peeled and cut into 1/2-inch cubes

Instructions


  1. Put your chicken stock in a microwave safe measuring cup and heat it for a few minutes until quite hot and then set it aside.
  2. In a medium sized pot add your butter and olive oil over medium flame. Once the butter is melted, add in the onions and sauté for a few minutes, just until translucent. Toss in the garlic and rice, stirring well. Let this cook for a couple of minutes.
  3. Add in the wine and stir, letting it completely evaporate and be absorbed by the rice. Now put in the sweet potatoes.
  4. One cup at a time, pour in the hot stock. Stir your risotto often to help create its creamy texture and only add more stock once the previous cup has been absorbed.
  5. After two cups are absorbed, give your risotto a taste. It will not be fully done yet and the rice will still have too much bite to it, but you can easily taste the flavors now. Adjust the salt and pepper as needed.
  6. Add in the last cup of stock. Check your risotto one last time and if needed, add a touch of water until the rice is as soft as you want it.
  7. Garnish with a sprinkle of freshly grated Parmesan.
Yield: 6 servings

Prep Time: 00:10
Cook time: 00:25

Nutrition


Calories: 249
Totalcarbs: 34