October 30th, 2008
I am still alive. When my co-workers start mentioning that my blog is going stale, crusty and moldy then I know it is way past time to update! I haven’t really stopped cooking, and in fact there was much that I wanted to share on here but the effort required was too much for me at the time! I think it’s called laziness. Well after a little persuasion I decided to post last night’s dinner — Sweet Potato Risotto.
This dish turned out a little more orange than I would have liked, probably due to the fact that I used previously “blanched” (as Rachel corrected me) Stahlbush Island Farms Sweet Potato instead of raw. Nonetheless, I saved myself some chopping! 😉 In the past when I’ve made risotto it used a chicken broth, but this one used a little wine and mostly water, leading me to believe it might not be as flavorful. I was fooled because this one was full of flavor — onions, garlic, wine, fresh oregano, pungent cheese, and sweet potato! This creamy, quick dish was great! (Oh yeah, I forgot to mention I got this recipe from “Real Simple Magazine” November 2008.) Here’s what I did:
- 2 tablespoons olive oil
- 1 large onion, finely chopped (I think 1/2 large onion was plenty)
- Fine salt and pepper
- 2 small sweet potatoes, peeled and cut into 1/4-inch pieces (or just use a bag of Stahlbush Island Farms pre-cubed sweet potato pieces)
- 2-6 cloves garlic, chopped (I used the larger amount because 2 cloves just doesn’t cut it for me!)
- 1 cup Arborio rice
- 1 cup dry white wine
- 1/2 cup grated Parmesan (I used Pecorino Romano)
- 2 teaspoons chopped fresh oregano (I still have a ton in my garden and I used WAY more than 2 teaspoons!)
- Heat the oil in a large saucepan over medium heat.
- Add the chopped onion, dash of salt and two dashes of pepper
- Cook and stir until soft
- Add the sweet potato and garlic then stir for about two minutes
- Add the rice and cook for about another two minutes, stirring occasionally
- Add the wine and cook, stirring frequently until it is completely absorbed
- Now, add 3/4 cup of water at a time stir frequently and wait until each addition is absorbed completely (5 to 10 minutes) before adding another measure. Check after each addition so you don’t add too much water. I used 3 measures or 2 and 1/2 cups of water.
- Stir in the cheese and oregano and serve (perhaps with a glass of the wine you used in the recipe and some baked winter squash)!
I hope you enjoy it!