In a small baking pan place diced potato, shallots, 2 tablespoons of the oil, 1 tablespoon of the butter, garlic, salt and pepper. Continue adding liquid, about 1/4 cup to 1/3 cup at a time, stirring frequently, until the rice and sweet potato are tender, but not overly soft. Place sweet potatoes in a food processor; process until smooth. Quick dinner ideas, nutrition tips, and fresh seasonal recipes. Directions. Place sweet potatoes in a food processor; process until smooth. Mix around and bake for 10 minutes. In Gluten-Free / Lunch/Dinner / Recipes White Wine Mushroom Risotto. Add remaining 3 … mushroom risotto. Season with salt and pepper. Divide risotto evenly among 6 shallow bowls; sprinkle with remaining 1 1/2 teaspoons chopped sage and Parmesan cheese. Dinner Tonight: Quick and Healthy Menus in 45 Minutes (or Less), 2 roasted sweet potatoes from BBQ-Stuffed Baked Sweet Potatoes, peeled, 2 tablespoons chopped fresh sage, divided, 5 cups unsalted chicken stock (such as Swanson), divided, 2 tablespoons chopped fresh flat-leaf parsley, 1 ounce Parmesan cheese, grated (about 1/4 cup). Heat the oil in a large saucepan over medium heat. © Copyright 2020 Meredith Corporation. Cooking Light may receive compensation for some links to products and services on this website. Reduce heat to medium-high; simmer 8 minutes or until liquid is reduced by half, stirring frequently. Preheat oven to 425 degrees. Flip mixture and bake for another 10 minutes. Add onion and saute for 2 minutes until fragrant. Our Sweet Potato Risotto recipe. Stir in 1 cup sweet potato puree, 2 cups stock, and 1/2 teaspoon salt; bring to a boil (reserve remaining puree). Stir about 3/4 cup of the hot broth into the rice mixture. You could also sprinkle crumbled bacon or toasted pecans over each serving. Step 3. This risotto is a fabulous savory combination of sweet potatoes, pecans, and Parmesan cheese, and you'll make this dish again and again. Offers may be subject to change without notice. Add mushrooms, onion, 1 1/2 tablespoons sage, and garlic; sauté; 5 minutes. Add mushrooms, onion, 1 1/2 tablespoons sage, and garlic; sauté; 5 minutes. Directions. Pour in rice and stir so that all grains of rice are coated. We like a final grating of sharp, nutty Parmesan cheese. Mushroom and Spinach Risotto with Truffle Oil, Modish Taste | Mushroom Sweet Potato Risotto, Coconut Curry Soup with Shrimp | Lemon Blossoms. Add remaining 3 cups stock and 1/2 teaspoon salt; cook 25 minutes or until rice is tender, stirring occasionally. Add broth (1 cup at a time) and stir … Remove pan from heat; stir in reserved sweet potato puree, parsley, pepper, and mascarpone. Stir in the mushrooms, and cook until soft, about 3 minutes. Cooking Light is part of the Allrecipes Food Group. Carnaroli is even better, but it is harder to find. Step 2. Serves 6 (serving size: about 1 1/4 cups). Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper. Add ½ tbsp butter and under moderate heat, A sweet potato puree gives the risotto a brilliant orange hue and a subtle sweetness. Powered by WordPress. Who ever said that chicken wings, doughnuts, and pizza couldn't be healthy? this link is to an external site that may or may not meet accessibility guidelines. Bring chicken stock to a simmer in a saucepan and keep warm. Step 1. February 8, 2018 By JessD. Eating plant-based doesn’t mean you have to give up your favourite dishes. Roast whole sweet potato for 35-55 minutes, or until the potato is tender (to microwave, pierce the sweet potato with a fork and cook in a microwave-safe dish for about 8 minutes on high, turning once). Serve the risotto as a side dish or serve as a main dish or lunch with a chopped salad and crusty bread. Step 3. Place oil in a separate (large) saucepan. Step 1. Cook over medium-low heat, stirring constantly until the liquid has been absorbed. Heat oil in a Dutch oven over high. In a saucepan, warm the broth over low heat.