Updated 02/23/2012 05:00 AM
Recipe: Sweet Potato Risotto with Rosemary, Prosciutto and Parmesan Cheese
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3 - 4 cups peeled 1/2-inch cubed sweet potato (approx. 1 large or 2 small potatoes)
water as needed for steaming potatoes
4 cups chicken or vegetable stock (plus some of reserved sweet potato cooking liquid if needed)
1 cup uncooked risotto rice (Arborio or Carnoroli)
1 cup 1/4 inch diced onion
2-3 Tbs olive oil
2 cloves garlic, minced
1 Tbs finely chopped fresh rosemary
1/2 cup grated parmesan cheese (plus more for garnish)
4-8 thin slices prosciutto, chopped (optional garnish)
Get 4 cups of chicken or vegetable stock going in a pot on the stove top.
Add 3 cups peeled 1/2-inch cubed sweet potato to a large saute pan and add just enough water to come halfway up the potatoes...turn the heat to high....and put a lid on top.
You want the sweet potatoes to be cooked through, but not too soft, so keep your eye on that and turn the heat off and drain them when they're done.
Add a splash of olive oil to another large heavy bottomed pan and cook one cup of diced onion to soften.
At that point, add 2 minced cloves of garlic and 1 Tbs finely chopped fresh rosemary and 1 cup of Arborio rice. Stir that around and cook it for a minute or two.
Then add 1/2 - 1 cup of warm stock at a time and stir it regularly, adding more stock as the rice absorbs it. You want the rice to be nice and creamy and cooked through, but not mushy when it is done.
When the sweet potatoes are done you can reserve the leftover liquid and add it to the rice if you need too.
The rice will take about 20 minutes to cook and then fold in the cooked sweet potato and add a good handful of grated parmesan cheese. Then serve it up in large shallow bowls with a little sliced prosciutto over the top and a little more cheese if you like.
This makes a great meal by itself or makes a great side for simply cooked chicken, pork or fish.
Substitute cubed butternut squash for the sweet potatoes if you like.