Rosemary Sweet Potato Risotto
u003c!u002du002d wp:paragraph u002du002du003enPair minty-sweet rosemary with wholesome sweet potato in this creamy, vibrantly colored risotto.nu003c!u002du002d /wp:paragraph u002du002du003e
Ingredients
Method
- In a pot, combine vegetable broth and crumbled rosemary. Bring to a boil then reduce to a simmer. Keep warm while making risotto.
- In a skillet with high sides, heat olive oil over medium-low heat. Add shallots; cook for 2 to 3 minutes, until tender. Add rice and cook for another 2 to 3 minutes until rice turns slightly translucent and begins to brown.
- Reduce heat to low and stir in white wine. Stir and cook rice until wine is mostly absorbed, then add 1/2 cup of the heated vegetable broth. Continue to stir, occasionally adding vegetable broth 1/2 cup at a time. Repeat until rice is nearly tender, 30 to 35 minutes.
- Stir in shredded sweet potatoes and continue adding vegetable broth. Cook for about 10 to 12 minutes, until sweet potatoes are tender and liquid is fully absorbed. Remove from heat and stir in cheeses. Add sea salt.
Notes
u003c!u002du002d wp:list {u0022orderedu0022:true} u002du002du003e u003col class=u0022wp-block-listu0022u003eu003c!u002du002d wp:list-item u002du002du003e u003cliu003eDepending on cook top, more or less liquid may be needed.u003c/liu003e u003c!u002du002d /wp:list-item u002du002du003e u003c!u002du002d wp:list-item u002du002du003e u003cliu003eTo reconstitute the broth powder, add 8 tablespoons broth powder to 4 cups boiling water; simmer 1-2 minutes.u003c/liu003e u003c!u002du002d /wp:list-item u002du002du003e u003c!u002du002d /wp:list u002du002du003e
