Honey Roasted Sweet Potato & Sage Risotto

This. was. decadent.

It started as a corn risotto recipe that I found on pinterest.  And then my mom gave me some sweet potatoes.  So it became a corn and sweet potato risotto.  And then I decided I didn’t really care for the corn, but I did have some sage that I really wanted to use.  And I didn’t really know what I was doing, so I decided to go for it.  So it basically ended up being nothing like it started out as.  I think I’ll call my process *stream of consciousness* cooking…

Anyway, it was really fricking good.

And that’s all you really need to know.

 

Honey Roasted Sweet Potato & Corn Risotto
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Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 6 T butter
  • 1 T preminced garlic
  • ½ of an onion, minced
  • 2 T fresh sage, minced
  • 2 sweet potatoes
  • 2 T honey
  • 1½ cups arborio rice
  • 1 cup sauvignon blanc wine
  • 4½ cups chicken broth {use vegetable broth to make this truly vegetarian}
  • 1 cup grated parmesan cheese
  • Salt and pepper to taste
Instructions
  1. Peel sweet potatoes and cut into bite sized chunks. Place chunks in a pyrex with enough water to barely cover the bottom and toss in honey.
  2. Roast in the oven at 400 degrees for 30 - 45 minutes, or until tender, tossing occasionally to prevent burning. Remove from oven and set aside. {you can begin the next steps when there are still 15 minutes or so left on the sweet potatoes in the oven}
  3. Melt butter on the stove on medium high in a large pot. Add garlic, onion and sage and cook for 2-3 minutes.
  4. Add rice stir for about 3 minutes.
  5. Add wine and stir until absorbed for about 3 minutes.
  6. Add the chicken stock, 1 cup at a time, stirring until it's fully absorbed.
  7. Once all stock is absorbed, stir in the sweet potatoes, parm, salt and pepper.
  8. Serve immediately and enjoy!

 

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