Risotto – Sweet Potato or Pumpkin
Chef Kyrel, of The Daily Kitchen & Bar – Short Pump, warmed us up with the perfect chef demo on a chilly fall day. His sweet potato risotto was beautiful and delicious!
Thanks to our sponsor Performance Food Group!
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Risotto – Sweet Potato or Pumpkin
Chef Kyrel, of The Daily Kitchen & Bar – Short Pump, warmed us up with the perfect chef demo on a chilly fall day. His sweet potato risotto was beautiful and delicious!
Thanks to our sponsor Performance Food Group!
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| Servings | Prep Time |
| 6servings | 10min |
| Cook Time |
| 40min |
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Ingredients
- 2cups sweet potato or pumpkin
- 1tbsp olive oil or butter
- 1cup white wine
- 4-5cups vegetable broth
- 2 cups arborio rice
- 1tsp fresh ginger
- 1 tsp fresh garlic
- 1cup vegetablescarrots, onions, peppers, etc
- 1/2cup spinach or kale
- 1/2 cup Parmesan cheeseoptional
Instructions
- Quarter a pumpkin, remove the seeds. Or peel sweet potatoes. Season the flesh with S/P and bake at 400 for 10 minutes or until fork tender. Scrap out the pumpkin flesh, or cut sweet potatoes, and purée with 1 cup of vegetable broth or water. Set aside.
- In a saucepan, bring the remaining vegetable broth to a boil and let simmer.
- Chop greens, dice onions and root vegetables, and mince garlic and ginger.
- Heat the oil on medium. Add onions, vegetables, garlic, ginger and sweat. Do not caramelize. Deglaze the pan with white wine.
- Add the rice to the vegetables in the pan. Add 1/2 of heated broth and let reduce until there is almost no liquid. Continue adding broth 1/2 cup at a time, stirring in between until rice is al dente and the broth is creamy.
- Once all the broth is reduced, you repeat the reducing method with puree until it’s creamy adding 1/2 cup at a time.
- If you are adding cheese and/or spinach/kale this is the time to do so. Fold in cheese and spinach/kale into the risotto. Don’t whisk or stir and break it up.
Recipe Notes
Special thanks to our Chef at the Market sponsor, Performance Food Group!
