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
xoxo - Cassie Jo