Sweet Potato Risotto Recipes

SWEET POTATO RISOTTO

Steps:

• Spray 3-quart nonstick saucepan with cooking spray. Heat wine to boiling in saucepan over medium-high heat. Cook onion and garlic in wine 3 to 4 minutes, stirring frequently, until onion is tender. Stir in rice. Cook 1 minute, stirring constantly.
• Stir in sweet potato and 1/2 cup of the broth. Cook, stirring constantly, until liquid is completely absorbed. Stir in an additional 1/2 cup broth. Continue cooking about 20 minutes, stirring constantly and adding broth 1/2 cup at a time after previous additions have been absorbed, until rice is creamy and just tender; remove from heat.
• Stir in remaining ingredients.

SWEET POTATO RISOTTO

Steps:

• Heat the oil in a large saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until soft, 3 to 5 minutes.
• Add the sweet potatoes and garlic and cook, stirring occasionally, for 1 minute.
• Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring frequently, until absorbed.
• Measure 3½ cups of water. Add ¾ cup at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the next. It should take 25 to 30 minutes for all the water to be absorbed.
• Stir in the Parmesan and oregano.

SWEET POTATO RISOTTO

Steps:

• Spray 3-quart nonstick saucepan with cooking spray.
• Heat wine to boiling in saucepan over medium-high heat.
• Cook onion and garlic in wine 3 to 4 minutes, stirring frequently, until onion is tender.
• Stir in rice.
• Cook 1 minute, stirring constantly.
• Stir in sweet potato and 1/2 cup of broth.
• Cook, stirring constantly, until liquid is completely absorbed
• Stir in 1/2 cup additional broth.
• Continue cooking about 20 minutes,stirring constantly and adding 1/2 cup of broth at a time after previous additions have been absorbed until rice is creamy and tender.
• Remove from heat.
• Stir in remaining ingredients.

SWEET POTATO RISOTTO

Steps:

• Heat 1 T butter in a saucepan and add onion and garlic. Cook for 3-4 minutes, stirring frequently, until onion is tender. Stir in rice and cook 1 minute more, stirring constantly.
• Add wine and cook until evaporated, stirring.
• Stir in sweet potato and 1/2 cup of broth. Cook, stirring constantly, until liquid is completely absorbed. Stir in 1/2 cup additional broth. Continue cooking about 20 minutes,stirring constantly and adding 1/2 cup of broth at every time previous additions have been absorbed until rice is creamy and tender. Add the remaining butter and peas and cook until heated, stirring throughout. Remove from heat. Stir in remaining ingredients.

LAMB SHANKS WITH SWEET POTATO RISOTTO AND SERRANO VINEGAR SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Season shanks on both sides with salt and pepper, to taste. Heat oil in a large rondeau until almost smoking. Add shanks and sear on both sides until golden brown. Remove shanks to a plate.
• Add onion, carrots, celery, and thyme to the pan, season with salt and pepper and cook until the vegetables are golden brown. Return the lamb to the pan, add the wine, and cook until completely reduced. Add stock to cover and bring to a boil. Cover and place in the oven. Cook for approximately 2 1/2 hours or until the meat is very tender.
• Strain sauce through a fine strainer into a medium saucepan. Add the serrano, sugar, and vinegar and cook until reduced by 1/2. Season with salt and pepper, to taste.
• Serve with Sweet Potato Risotto with Roasted Chanterelles.
• Place water in a medium saucepan and bring to a boil. Heat oil and butter in a medium high-sided saute pan. Add onion, season with salt and pepper, and cook until soft. Add rice and toss to coat in the mixture. Add wine and cook until completely reduced. Add 2 cups of the boiling water and cook until absorbed. Continue adding 1 cup of water at a time and cook, stirring often, until all liquid is absorbed. Repeat until rice is al dente.
• Stir in the sweet potato and mix until combined. Add the butter and Parmesan, and season with salt and pepper, to taste. Fold in the pine nuts and reserved chanterelles, and scrape the mixture into a bowl. Drizzle with the balsamic glaze and the white truffle oil.
• Preheat oven to 425 degrees F.
• Place mushrooms in a medium baking pan, toss with oil and season with salt and pepper, to taste. Roast until golden brown, about 15 to 20 minutes.

SWEET POTATO RISOTTO FROM REYNOLDS®

Steps:

• Preheat oven to 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. This helps prevent bag from bursting. Place bag in a 13x9x2-inch baking pan.
• Add rice, sweet potato, onion, 1 tablespoon butter, thyme, garlic, and pepper to oven bag. Turn bag several times to mix ingredients. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside.
• Microwave chicken broth and wine in a medium microwave-safe bowl or measuring cup for 3 minutes on high power until liquid is hot (140 degrees F). Carefully pour or ladle liquid over ingredients in bag. Carefully unfold bag opening.
• Close bag with tie (found inside package). Cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan
• Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
• Bake 25 to 30 minutes or until most of the liquid is absorbed. Let stand 5 minutes.
• Cut open top of oven bag carefully. Remember: Always support bag with pan.
• Spoon rice mixture into a large serving bowl. Stir in remaining 1 tablespoon butter and 1/4 cup cheese. Sprinkle with additional cheese, if desired.

CHICKEN SWEET POTATO RISOTTO

Steps:

• Preheat the oven to 200C/fan 180C. Put the sweet potato in a mixing bowl, coat in the olive oil, add the garlic and mix until the sweet potato is coated in garlicy oil. Put on a baking tray and in the oven for 20 mins. When this is done, leave on the side until needed.
• Meanwhile, put some oil in a frying pan on a medium/high heat and quick fry the chicken till a crust appears. Take off the heat and put on a plate to one side. Put the chicken stock in a saucepan and bring to a simmer.
• Put the frying pan back over a low heat and add the butter till bubbling. Fry the leeks and tarragon over the low heat until soft. Don't allow to colour. This should take about 10 mins. Then add the rice and stir to coat the grains in the butter. Fry for a minute or two more then add the White Wine. Bring the flame up to a medium heat and stir until the wine has nearly evaporated.
• Add the chicken to the rice. Now ladle a small of amount (about 2 ladles worth) of the simmering stock into the pan. Stir occasionally until the fluid has nearly evaporated. Repeat for around 20-25 mins until the rice is translucent, cooked but has a bite.
• Turn off the heat. Season, grate the Parmesan onto the Risotto and add the cooked sweet potato. Stir until the cheese has melted and serve in bowls.