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
Author: Rachel @ Little Kitchen, Big Bites
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
- 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.
- 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}
- Melt butter on the stove on medium high in a large pot. Add garlic, onion and sage and cook for 2-3 minutes.
- Add rice stir for about 3 minutes.
- Add wine and stir until absorbed for about 3 minutes.
- Add the chicken stock, 1 cup at a time, stirring until it’s fully absorbed.
- Once all stock is absorbed, stir in the sweet potatoes, parm, salt and pepper.
- Serve immediately and enjoy!
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