Sweet Potato Risotto

ysm sweet potato risottoIn recent posts we have discussed the health benefits of eating brightly colored vegetables such as carrots, spinach, broccoli, but this week we are focusing on sweet potatoes.

Sweet potatoes are an incredibly delicious and healthy vegetable that is very versatile. The health benefits of sweet potatoes for your eyes are quite impressive because they are high in beta-carotenes, specifically lutein and zeaxanthin. Beta-carotenes are easily gained through food consumption, and some doctors even say that supplements are not necessary because of the ease of just adding it to your diet. The benefits of beta-carotenes in regards to eye health are the improvement of night vision, the prevention of cataracts, and maintaining your current vision. The consumption of too much beta-carotene may result in a slight orange hue to the skin that will quickly go away!

You can definitely find sweet potatoes at the grocery store all year round, but for me they go so well with foods that are often served this time of year. One of my favorite ways to eat a sweet potato is actually just cooking it in the oven like a baked potato, but there is no need to write a recipe about that! I am looking for something this time of year that I could easily make for just me, or a large group of people in as little time as possible. An incredibly warm comforting bowl of sweet potato risotto is just what you and maybe even your eye doctor ordered!

 

Sweet Potato Risotto

Ingredients

  • 4 large sweet potatoes, peeled chopped into small cubes
  • 2 cups of Arborio rice
  • 6 to 7 cups of vegetable stock, hot
  • 1 cup of dry white wine
  • 2 tablespoons of butter
  • 2 cloves of garlic, chopped
  • 1 onion, chopped very small
  • Salt and pepper
  • Chives for garnish
  • Pecorino Cheese for garnish
  • Orange, zested for garnish

Method

  1. Cut peeled sweet potatoes into small cubes and divide into two. Add half to pot and cover with water, cook until very tender like mashed potatoes. Add the other half to bowl and drizzle with olive oil and salt and pepper. Add to sheet tray and put into oven at 375 until slightly brown and roasted.
  2. Once sweet potatoes are tender drain from water, and add to food processor and process with butter until very smooth and not thick. Season to taste. This will be the sweet potato puree that we will add to the risotto.
  3. Start the risotto by adding chopped onion to large pan and sweating until translucent in a little bit of oil. Once properly sweated add the garlic, and cook until fragrant.
  4. Add wine to pan and allow to cook until all the liquid is cooked away.
  5. Add rice to pan along with 2 tablespoons of butter and allow the rice to toast in pan stirring frequently for a couple of minutes.
  6. Slowly start adding the hot vegetable stock to the risotto ladle by ladle stirring and not adding more until the rice absorbs it all. The entire process takes about 30 minutes, but it is so worth it.
  7. When your rice stops absorbing liquid you know you are to the end of the process. Add the sweet potato puree to the risotto, as much as you like, and also stir in the roasted cubes of sweet potato. Season to taste.
  8. Garnish with chopped chives, Pecorino cheese and orange zest.