Sweet potato risotto with maple rosemary pecan crumble

To serve 4

A cup of Arborio rice
4 cups of your favorite broth
¾ cup of white wine

2 small shallots chopped fine
2 cloves of garlic chopped fines

1 big sweet potato- peeled and chopped into chunks

2 Tbsp unsalted butter
1/3 cup of shredded Parmesan
1 sprig of rosemary chopped fine

Mash the above three ingredients together. Keep aside.
Cook sweet potato on med heat in enough water to cover the potatoes in a pan. Potatoes are done when you can get a fork through them without mashing them. Strain the water.
Warm the broth on a burner while you heat 1 Tbsp of OO and 1 Tbsp of butter. Saute onions and garlic for about 2-3 minutes on medium heat. Add the sweet potatoes and the rice. Saute for another couple of minutes. Add the wine and simmer on medium heat for about 3 minutes.
On low-medium heat, add half a Tbsp of the butter parm mixture and about a cup of the broth and stir.
Continue stirring till the liquid gets absorbed. (Medium heat). Do not raise the temperature as risotto rice needs to cook completely. Repeat this process of adding half a Tbsp of the butter parm mixture and about a cup of the broth and stirring till all the liquid is absorbed and the rice is cooked.

The risotto will be creamy, luscious in texture with rice completely cooked.
Toast about a cup of chopped pecans mixed with a Tbsp of maple syrup and 1 Tsp of rosemary in a pre-heated oven at 350 degrees for 7-8 minutes.

Top the creamy risotto with the maple rosemary pecan crumbles and enjoy!

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