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SWEET POTATO RISOTTO



Mashed fresh sweet potatoes and Asiago cheese add a wonderful slightly sweet creaminess to this dish. Spiced with Thyme Powder, Garlic Granules and Seasoning Pepper, it has the perfect combination of flavors. Homemade Risotto takes about half an hour to make (with a bit of stirring), but the delicious results are worth the effort. Try this different and yummy change to serving sweet potatoes - it's sure to please!

THYME POWDER, Garlic Granules, Seasoning Pepper

Ingredients:

1 cup Arborio rice

1 cup mashed sweet potato

1 shallot, chopped

2 1/2 cups chicken broth

1 Tblspn butter

1 Tblspn olive oil (additional to drizzle over finished risotto before serving)

2 tsp apple cider vinegar

1 tsp Garlic Granules

1/2 tsp salt

2 tsp Thyme Powder

1/2 tsp Seasoning Pepper

1/2 cup grated Asiago (or grated fresh Parmesan cheese)

Fresh Thyme Sprigs for garnish

Directions: In a medium saucepan, over medium high heat, cook the shallots and Garlic Granules in the oil and butter until the shallots are just softened. Add the rice and cook the grains, stirring for 4 minutes. Add 1/2 cup of broth and stir constantly until the broth is absorbed by the rice. Add the sweet potatoes and vinegar and continue to stir. Continue adding 1/4 cup of the broth at a time, stirring after each addition, and making sure that the liquid is absorbed by the rice after the broth is added. At the end of the broth (about 18-20 minutes), taste the rice for doneness. If it is not yet done, continue to add a little water (2 Tblspns at a time) and keep stirring until the rice is done. Remove the pan from the heat. Add the Thyme Powder, salt, Seasoning Pepper, and the cheese. Stir until all ingredients are fully combined. Drizzle the top of the rice with a little olive oil and serve with a fresh Thyme sprig garnish.











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