

Roasted Sweet Potato Risotto
This roasted sweet potato risotto is the perfect comfort meal for a cold January night.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 1/2 C arborio Rice
- 5 slices bacon, diced
- 2 C water
- 3 C broth, I used mushroom broth
- 1 clove garlic, minced
- 2 french onions, finely diced
- 2 tbsp butter, browned
- ¼ tsp nutmeg
- ¼ tsp paprika
- ¼ tsp salt
- ¼ tsp pepper
- Parsley, to garnish
- Olive oil
Directions
- Preheat oven to 400 degrees
- Peel and cube the sweet potato. Mix with salt, pepper, paprika, nutmeg and a bit of olive oil, cook for 30 minutes
- While the sweet potato is roasting, cook the bacon and prepare the parsley
- Finely dice the french onions and cook them in the fat from the bacon on medium heat. Once they are translucent add the garlic and cook for 1 minute. Remove from heat and add to a bowl
- Brown the butter in the same pan as the onions and bacon fat so it absorbs the flavor
- Mash the roasted sweet potato with a hand masher or use a blender to get a real smooth consistency
- Add the arborio rice and the water to a pot and bring to a boil. Once it comes to a boil reduce to medium heat and allow the water to absorb completely, stir periodically
- Once all the water is absorbed start adding in your broth a little at a time, stir periodically so the rice doesnt stick to the bottom of the pan. This should take about 20-25 minutes
- After the rice is done cooking and the mashed sweet potato, the browned butter, garlic and onions. Mix well.
- Garnish with bacon crumbles and parsley.
Enjoy!
Servings:
4
Yield:
Main Ingredient:
Arborio Rice, Bacon, Mushroom Broth
Categories:
gluten-free, lunch, main course,