Sweet Potato And Pecan Risotto

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 tablespoons butter
• 2 tablespoons minced shallots
• 1 medium sweet potato, cut into small cubes (about 8 ounces or 2 cups)
• 1/3 cup chopped pecans
• 2 -3 cups vegetable broth
• 1 cup arborio rice (about 6 to 7 ounces)
• salt & freshly ground black pepper, to taste
• 1/2 cup fresh grated parmesan cheese
• 1 tablespoon finely chopped green onion tops or 1 tablespoon fresh parsley

Recipe

• 1 heat vegetable broth to the boiling point; reduce heat to the lowest setting to keep hot.
• 2 in a medium saucepan, melt butter; add minced shallot and pecans; cook until shallot is tender.
• 3 add rice and cook, stirring, until well blended.
• 4 stir in sweet potato and about 3/4 cup of the hot broth into the rice mixture.
• 5 cook over medium-low heat, stirring constantly, until liquid is absorbed.
• 6 continue adding liquid, 1/3 cup at a time, stirring frequently, until the rice and sweet potato are tender; do not over cook, the texture should be creamy a little loose, approximately 25 minutes (amount of broth added will be between 2 1/2 and 3 cups).
• 7 stir in parmesan cheese and green onion or parsley.
• 8 taste test and add salt and freshly ground black pepper as required.