Monday, 11 March 2013



  • 1 medium sweet potato, peeled & chopped
  • 1/4 tsp nutmeg
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 1 diced shallot
  • 1 tsp minced garlic (about 2 cloves)
  • 1 1/2 cups arborio rice
  • 1 1/3 cups dry white wine (I used Pinot Grigio)
  • 4 cups chicken or veggie stock
  • 1/3 cup shredded Parmesan cheese
  • 2 tbsp brown butter
  • 4 slices bacon, cooked and crumbled
  • 3 tbsp chopped fresh herbs I went with parsley and rosemary
How to brown butter: In a medium saucepan melt butter over medium high heat. Once melted, stir constantlyand continue to cook until butter turns rich brown color. Remove from heat immediately.
  1. Roast Potatoes: Preheat oven to 400 degrees and line a cookie sheet with foil. Toss sweet potato chunks with nutmeg, paprika, salt, pepper, and 2 tbsp of the olive oil, making sure everything is well-coated. Spread out on cookie sheet and bake at 400 for 30 minutes, tossing every 1o minutes or so to keep from burning. Let cool then mash with potato mash (or use food processor). Set aside.
  2. Warm stock in a medium saucepan over medium-high heat. Don’t let it boil, just keep it warm.
  3. Make Risotto: Heat a dutch oven or large pot over medium-high heat. Add remaining 1 tbsp of olive oil and butter (not the browned one, just the regular 2 tbsp) followed by the shallots. Sprinkle with a pinch of salt and cook for 2-3 minutes until soft, then add garlic and cook until fragrant, about 30 seconds.
  4. Increase heat slightly and add arborio rice. Stir to coat rice evenly in oil/butter mixture and cook until rice becomes translucent and slightly toasty, about 5 minutes.
  5. Reduce heat to medium-low and add in the wine, stirring continuously until the rice absorbs the wine. When most of it is absorbed, add in about 1/3 cup stock. Repeat this process until all of the stock is absorbed, only adding more stock when most of the previous batch has been absorbed by the rice. It should take about 20-30 minutes, and you may need more liquid. I ended up adding in about 2 cups of water at the end, but it varies so keep adding liquid until the risotto is no longer hard but is still a little chewy.
  6. Once the rice is cooked, reduce heat to low and stir in sweet potato mixture. Really stir it in so that it is completely mixed. Then, stir in Parmesan cheese and brown butter until fully combined.
  7. Remove from heat, and serve.
  8. To serve: place on plate/bowl and top with crumbled bacon, additional cheese, and fresh herbs.

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