This sweet potato risotto is a non-traditional twist on Thanksgiving or Christmas sweet potatoes.
Sweet potato risotto recipe
8 to 10 cups water
2 tablespoons unsalted butter
1 tablespoon olive oil
1 large onion, diced
2 cups Arborio rice, or other short grain rice variety
1 cup dry white wine
1 large sweet potato, baked, peeled and pureed
2 teaspoons Spice Islands Pure Vanilla Extract
1/4 cup light brown sugar
4 tablespoons cold unsalted butter
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Place water in a saucepan and bring to a boil, lower the heat to low and let simmer.
Heat oil and butter in a medium saucepan over medium‐high heat.
Add onion and cook until translucent and soft.
Add rice and toss to coat.
Add wine and cook until completely reduced by half.
Reduce heat to low, add 2 cups of the boiling water and cook until absorbed.
Continue adding 1 cup of water at a time and cook, gently stirring between additions until all liquid is absorbed. Repeat until rice is al dente.
Stir in sweet potato, vanilla, brown sugar and mix until combined.
Add the other 4 tablespoons butter and Parmesan cheese.