Sweet Potato Risotto

I love risotto. Everything about it is ridiculously delicious and comforting - It takes a little time and patience but the end result is well worth it. What better than risotto on a cozy Sunday evening? I say nothing. Here is my Sweet Potato version:

You see I had already eaten half of my bowl before I remembered to try and take a decent picture. It's that yummy.

Okay so you're going to need one whole sweet potato, a big whopping one, that is fully cooked and cubed before you start. You'll also need 1 cup of arborio rice, lots of garlic and fresh rosemary and 5 cups of vegetable or chicken broth - your choice.

Start by adding the the garlic (I used 4 cloves minced) and a heaping tablespoon of freshly chopped rosemary to a medium sized pot with 3+ tablespoons of olive oil. Saute for a few minutes.

Next add the 1 cup of arborio rice and stir around for a few minutes until the rice starts to smell toasty.

Now it's time for the liquid - You're going to to add 1 cup of the broth.

You'll need to be stirring the risotto mixture constantly over medium heat - slowly but surely the rice will begin to absorb the liquid. Once it is absorbed you will add another cup of the broth - be sure that the broth is absorbed before adding each additional cup.

This was how it looked after the first cup of broth was absorbed, then I added the 2nd, 3rd, 4th and 5th.  Once the 5th cup of liquid was absorbed I added 1 cup of grated parmesan and mixed it in before adding all of the cubed sweet potato.

Your risotto is now done - Voila - Grab a few generously sized bowls and fill them up, I topped our risotto with shaved parmesan and fresh black pepper.

SWEET POTATO RISOTTO - serves 4 (or two with leftovers)

1 sweet potato - cooked and cubed

1 cup arborio rice

5 cups vegetable/chicken broth

4 cloves of garlic

1 tablespoon fresh rosemary

3+ table spoons olive oil

1 cup grated parmesan

salt and pepper to taste

shaved parmesan to garnish

ENJOY

xoxo - Cassie Jo