Creamy Italian Deliciousness, With a Lovely Twist!
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Of course, the wine and cheese don’t hurt, either. This mild, soothing, and slightly sweet flavor blend is perhaps best for fall and the holidays, though with the right choice of main course, you could probably serve it most any time of year. (And you could even vary the flavor a bit by changing up your choice of wine, though I wouldn’t go too far in the dry or the sweet direction, or else the flavors may be thrown a bit out of balance.)
As Family Feast suggests, this creamy side dish would be the perfect complement for a hearty beef dish, though pork tenderloin or even certain chicken dishes (I’m thinking herb-roasted, perhaps with a little lemon butter) could work nicely, too. Enjoy!
Ingredients
1 sweet potato (about one pound), peeled and cut into ¼ inch dice
⅓ cup chopped shallots
3 tablespoons extra virgin olive oil, divided (I use Pompeian.)
2 tablespoon melted butter, divided (I use Land O’Lakes.)
1 tablespoon minced garlic
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup Arborio rice
½ cup white wine (Don’t use anything too expensive, and keep it in the middle on the dryness/sweetness scale)
3 cups vegetable stock (I use Swanson)
½ cup Parmesan cheese, grated
2 tablespoons chopped fresh parsley
Instructions:
Preheat oven to 425 degrees.
In a small baking pan place diced potato, shallots, 2 tablespoons of the oil, 1 tablespoon of the butter, garlic, salt and pepper. Mix to combine everything and bake for 10 minutes. Flip mixture and bake for another 10 minutes.
Meanwhile, in a medium pot, add last tablespoon of oil and butter and heat over medium high. Add rice and cook, moving rice around for 2-3 minutes. Make sure you won’t brown the rice. Add the white wine and stir. Reduce heat to medium low. When wine has evaporated, add stock one quarter cup at a time, waiting until each addition evaporates before adding the next. Keep stirring occasionally. Do not let rice get completely dry before adding each quarter cup.
Once the sweet potato is cooked, add to rice and continue cooking rice until all of the stock is gone and rice is cooked. Remove from heat and stir in Parmesan and parsley. Cover and let sit 3-5 minutes until the rice is fully cooked and the texture is creamy.
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Quick tip: Add more garlic, if you wish.
Thanks to A Family Feast for this delicious risotto recipe.