Recipes


 Sweet Potato Risotto Primavera

Risotto has a reputation for being hard to make, but actually it’s not difficult at all. In fact, it’s as easy as heating some broth, sautéing some onions, adding some rice and maybe some other vegetables—in this case, sweet potatoes, carrots, and peas—and then stirring for 15 or 20 minutes, adding a little broth at a time. So yes, it takes stirring, but what’s so hard about that?

Your reward for the stirring is luscious deliciousness—because it’s the friction of the short rice grains rubbing up against each other that releases their starch and turns the broth into a creamy sauce.

In our version, tender sweet potatoes enhance that creaminess, while spring veggies and herbs add brightness. Simply delicious.

Serves 6

 

 

Ingredients

Sweet Potato Risotto Primavera

6 Cups low-sodium chicken or vegetable broth
5 Tablespoons unsalted butter, divided
1 onion, cut into 1/4-inch dice
2 Cups 1/4-inch diced orange- or yellow/white-fleshed sweetpotatoes, or a combination (about 12 ounces)
1/2 Teaspoon salt, or more to taste
1/2 Teaspoon pepper, or more to taste
1 1/2 Cups Arborio rice
3/4 Cup 1/4-inch diced carrot (about 1 large)
1/2 Cup fresh or frozen peas, thawed if frozen
1 Cup dry white wine
3/4 Cup grated Parmesan cheese
4 scallions, thinly sliced
1 1/2 Teaspoons chopped fresh parsley
1 1/2 Teaspoons chopped fresh mint, tarragon, or a combination
1 lemon, cut into wedges

Sweet Potato Risotto Primavera Directions

  1. In medium saucepan over high heat, bring the broth to boil. Reduce the heat to very low, to keep the broth just below a simmer.

  2. In large saucepan or small stockpot over medium heat, melt 4 tablespoons of the butter. Add the onion and cook, stirring occasionally, until very soft, 8 to 10 minutes (adjust the heat, if necessary, to avoid browning). Add the sweet potatoes, salt, and pepper, and cook, stirring occasionally, until the sweet potatoes are tender, 3 to 5 minutes. Stir in the rice. Add the wine and cook, stirring, until the wine is absorbed.

  3. Ladle in about 1 1/2 cups of broth. Stir constantly until almost all of the broth is absorbed, adjusting the heat to maintain a simmer. Continue adding broth, about 1/2 cup at a time, and stirring almost constantly, adding more broth when almost all of the previous addition is absorbed.

  4. After about 10 minutes of adding broth, add the carrot and peas (if fresh). Continue cooking, adding broth and stirring, until the rice is tender, with no chalkiness in the center, and the carrot is tender, 5 to 10 minutes. Add enough broth to make the mixture slightly thinner than you’d ultimately like it (the final additions will thicken it). You may not need all the broth, and if you run out, substitute water that’s been brought to just below a simmer.

  5. Remove the risotto from the heat and stir in the cheese, scallions, peas (if previously frozen), and remaining 1 tablespoon of butter. Add more salt and pepper to taste.

  6. Transfer the risotto to plates or bowls, garnish with the herbs and lemon wedges, and serve.

 

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