Recipe: Wild Rice Sweet Potato Risotto

WILD RICE SWEET POTATO RISOTTO

3/4 cup water
1/4 cup dry wild rice
2 cups low-sodium chicken broth, divided use
1/2 cup diced onion
1 tablespoon unsalted butter
1/2 cup dry Arborio rice
1/4 cup dry white wine
1/2 cup sweet potato cubes (peeled)
1/4 cup grated Parmesan cheese
1 teaspoon chopped fresh thyme
Salt and pepper to taste

Bring 3/4 cup water and wild rice to a boil in a small saucepan over high heat. Reduce heat to low, cover, and simmer just until tender, about 45 minutes. Drain and set aside.

Warm broth in a saucepan over low heat; keep warm.

Saute onion in butter in a large saucepan over medium heat. Stir in Arborio and cook until translucent, about 3 minutes. Deglaze with wine, simmer until nearly evaporated, then add 1 cup warm broth. Reduce heat to medium-low and simmer, uncovered, 10 minutes.

Stir in remaining broth, sweet potato, and reserved wild rice; cook, stirring frequently, until Arborio and sweet potato are tender, about 8 minutes. Finish with Parmesan, thyme, salt, and pepper.

Source: Cuisine at Home: Holiday Menus, Cuisine magazine, 2008