Sweet Potato Risotto

by Kimberly Mayone
(Maine)

Sweet Potato Risotto with Fresh Sage

1 (32 oz) container chicken broth
2 Tbsp. olive oil
1/2 cup finely chopped onion
1 large sweet potato (about 1 lb.), peeled and diced
1 1/3 cups aborio rice
1 (2/3 oz) pkg. fresh sage, stems removed and finely chopped
3/4 cup dry white wine, like sauvignon blanc
1/2 tsp. kosher salt
pinch ground black pepper
3/4 cup grated asiago cheese
2 Tbsp. butter, cut into small pieces

1. Add broth to a medium sauce pan over medium heat. Bring to a simmer and reduce heat to low.

2. Add oil to a large pot over medium heat. When hot, add onion. Cook and stir until softened, about 2 minutes. Add sweet potato, rice and fresh sage. Stir to coat with the onion mixture, and cook until the edges of the rice begin to turn translucent, about 2 minutes.

3. Add the wine and cook, stirring frequently, until the wine is absorbed into the rice, about 2 minutes. Add 1 cup warm broth and cook, stirring frequently, until it has been absorbed into the rice, about 3 minutes. Make 2 more additions of 1 cup broth, cooking until it has been absorbed between each addition. At this point the potatoes should be tender and the rice just a bit chewy. Add all remaining broth and stir until absorbed.

4. When rice is tender, turn off heat. Season with salt and pepper. Add butter and cheese. Stir gently until incorporated into risotto. Enjoy.

Serves 4 as a main course or 8 as a side.