All right, so perhaps it’s not the most summery of culinary exploits, but last night, I had a hankering for some creamy risotto. In fact, I’ve been craving risotto for a while, ever since having an out-of-this-world risotto experience this past winter at L’Espalier in Boston. It takes me a while to get around to some things. Of course, I pick the muggiest/hottest week of the year to slave over a gas stove.
My camera battery is dead, so I wasn’t able to get a good shot of the dish. I have to admit, it’s not exactly “pretty.” But man, was it delicious! Slightly sweet, perfectly savory, it’s a great switch from the traditional Pumpkin Risotto.
Sweet Potato Risotto
**Note: Ingredient measurements are approximations**
3/4 tbsp olive oil
2 pats butter, unsalted
1 cup arborio rice
2 cans chicken broth
1/2 cup frozen broccoli
1/2 tsp cinnamon
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 can sweet potato puree
Salt and Pepper to taste
Grated pamesan cheese for serving
1) In a frying pan, warm 2 pats of butter and olive oil over medium-high heat, add rice and saute for roughly 2 minutes (stirring every few seconds). Add frozen broccoli one minute in. Stir every few seconds.
2) Add one can chicken broth, cinnamon, garlic powder, onion powder, salt, and pepper. Stir frequently, watching the rice as it soaks up the broth. About five minutes in, start adding in second can of chicken broth in steps, until rice is tender.
3) Fold in sweet potato puree and heat through. Serve with grated parmesan on top.