Tuesday, May 18, 2010

Sweet Potato Risotto

I love food. I love everything about it from how it is grown to how it is made and finally, the way it taste. So I thought to myself, I blog, I cook, I eat, I should do all three together. So this my friends is the start of my food blog. Please enjoy..

First up on the menu Sweet Potato Risotto.
It seems that even the best of places fail to make risotto, and I mean good creamy cheesy risotto. For those of you who aren't familiar, shame on you. Risotto is a rice dish and can be friends with veggies or meat or alone with tons of parmesan cheese and pepper. This is a recipe I saw then toyed around with to get it to be perfect. I recommend serving with a large salad of your choice and white wine. Bon appetit!!

The dish will need:
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • Kosher salt and black pepper
  • 2 small sweet potatoes (about 1 pound), cut into 1/4-inch pieces
  • 2 cloves garlic, chopped
  • 1 cup Arborio rice
  • 1 cup dry white wine
  • 1/2 cup grated Parmesan (2 ounces)
  • 2 teaspoons chopped fresh oregano


  1. Heat the oil in a large saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until soft, 4 to 6 minutes. Add the sweet potatoes and garlic and cook, stirring occasionally, for 2 minutes.
  2. Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring frequently, until absorbed.
  3. Measure 3½ cups of water. Add ¾ cup at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the next. It should take 25 to 30 minutes for all the water to be absorbed.
  4. Stir in the Parmesan and oregano.

1 comment:

  1. I also like to add in 1 large pack of baby bella mushrooms and half a bunch of asparagus chopped.