Sweet Potato Risotto

I found this recipe on Oprah’s website (with a few modifications). I’ve never made risotto before, but have had a box of arborio rice staring me down for several months. Once I had a sweet potato on hand, it was a match made in heaven. The risotto turned out pretty good, however I am not a fan of the rosemary in it. Also, I made a rookie mistake of putting the risotto in the fridge and eating it later. It was still okay, but risotto tastes much better piping hot from the stove. Give this a try and see what ya think!

  • 1 large sweet potato
  • 2 Tbls water
  • 1/2 c diced red onion
  • 2 cloves garlic, minced
  • 1 c arborio rice
  • 3 c veggie broth
  • 1/2 tsp Bragg’s liquid aminos
  • 1/2 tsp crushed dried rosemary
  • 1/4 tsp grated nutmeg
  • 1/4 tsp onion powder
  • Dash of liquid smoke
  • 1/2 tsp  hot sauce
  1. Preheat the oven to 400°F. Bake your sweet potato for 30 minutes or until tender
  2. Cook onion and garlic in water until tender. Stir in the rice. Mash the sweet potato  into a paste and add it to the pot. Mix until well blended
  3. Stir in 1/2 cup of the broth. Continue to stir your rice and  broth until it begins to bubble. Then stir in another 1/2 cup of the broth.  Repeat this process until you have added all the broth. Continue to stir until  your rice is tender. It should take 20 to 30 minutes
  4. Mix in the Bragg’s,  rosemary, nutmeg, and onion powder. Then add liquid smoke, and hot sauce. Serve hot!!




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