Roasted Sweet Potato Red Wine Risotto
(Recipe by Miranda Mowbray, Biting Life)
Ingredients (serves four):
1 small onion, diced
4 cloves garlic, minced
1 1/2 cups uncooked arborio rice
1/2 cup red wine (optional)
2-3 cups reduced-sodium chicken broth
1 extra large sweet potato, peeled and diced
2 tbsp olive oil
salt and pepper
1/4 cup fat-free half and half
2 cups spinach, de-stemmed and chopped
1/2 cup parmesan cheese
Preheat oven to 425˚.
Sauté onions and garlic with canola oil in sauté pan over medium-high heat.
Meanwhile, toss sweet potato with olive oil, salt, pepper, a dash of cayenne pepper, and paprika.
Pour sweet potato onto a greased, foil-lined baking sheet and roast in the oven for 25 minutes, or until fully-cooked and crispy on the outside.
Add arborio rice and red wine to the onion mixture; stir to combine (if omitting the wine, add 1/2 cup chicken stock).
When the rice has mostly absorbed the wine, add 2/3 cup chicken stock; stir.
Add more chicken stock once the rice has absorbed the liquid. Keep occasionally adding chicken stock and stirring, until almost fully cooked (will take about 25 minutes).
Meanwhile, once sweet potato is done, remove from oven and put into a blender/food processor.
Combine sweet potato with half and half until a thick sauce is made.
When the rice is almost done cooking, add the sweet potato sauce and let the risotto absorb some of it.
When the rice is fully cooked, turn off heat and stir in the spinach and cheese until the cheese is melted.
Add more spices, if necessary.