The sweetness from the potatoes is just the right amount for a savory dish like this vegan, gluten-free Sweet Potato Risotto. Adding a touch of cinnamon and sea salt creates a good sweet and savory balance.
One thing to remember when making this is that you are not only cooking the rice and have to make it soft, but you are also cooking the sweet potatoes and they need to be soft, but not mushy, too. The key to doing this is using more vegetable borth than you might normally use because there are two major ingredients soaking up the liquid.
Sweet Potato Risotto
By Michelle Maskaly, The Adirondack Chick
2 cups chopped sweet potatoes
2 cloves garlic, chopped
1 small onion, chopped
1 cup aborio rice
1 cup white wine
6 cups vegetable broth
1/8 teaspoon sea salt
1/8 teaspoon cinnamon
2 tablespoons olive oil
Bring the vegetable broth to a boil and then lower and keep warm.
In a large pot, heat the olive oil. Add in the garlic and onion, and cook about a minute.
Stir in the rice, and cook until it is well coated and a bit toasty. Be careful not to burn the rice. Add the wine and stir until mostly absorbed.
Mix in the sweet potoes and cook for about a minute. Start adding in the hot vegetable broth sever ladelfuls at a time. Keep the flame hot enough where the liquid in the rice and sweet potato mix is just at a boil. Be careful it does not burn or stick to the bottom, making stirring a must.
Retpeat until the potaotes are soft and the rice is cooked.
Add in the cinnamon and salt until well mixed.