ROASTED SWEETPOTATO RISOTTO

Accented with sweet potato, this risotto boasts rich flavor and creamy texture. The perfect way to celebrate fall’s abundance.

2 medium sweet potatoes
1/4 cup olive oil, divided
4 cups hot vegetable stock, divided
1/2 cup finely chopped onion
1 tablespoon minced garlic
11/2 cups arborio rice (12-ounce package)
3/4 cup white wine
1 tablespoon fresh rosemary
11/2 teaspoons thyme leaves
3 tablespoons butter
2 tablespoons grated Parmesan cheese
1 teaspoon salt
3/4 teaspoons black pepper

Preheat oven to 350 degrees F.

Peel sweetpotatoes and cut in half. Cut half the sweet potatoes into 1/4-inch diced and set aside. Cut the remaining sweetpotatoes into 1-inch chunks. Toss with 1 tablespoon olive oil and roast until soft about 30 minutes.

Puree in a food processor with 1/4 cup chicken stock. Reserve.

In a large saucepan heat remaining 3 tablespoons oil, and sauté onion and small diced sweetpotatoes over medium high heat. Cook about 3 minutes until softened but not browned.

Add garlic and arborio rice and cook 2-3 minutes stirring frequently. Stir in wine. Cook, stirring until completely absorbed. In the same manner add hot stock, 1/2 cup at a time, stirring until each addition is completely absorbed and stock is used up. Add sweet potato puree, rosemary, thyme, butter and Parmesan. Season to taste with salt and pepper.

Servings: 4-6
Nutritional Information Per Serving:
Calories 494; Protein 8 g; Carbohydrates 68 g; (54% calories from Carbs); Total Fat 20 g; (35% calories from fat); Dietary Fiber 4 g; Vitamin A 1851 RE; Vitamin C 22 mg; Vitamin E 2 mg.

Source: North Carolina Sweet Potato Commission