UPDATED: February 25, 2018
On my first ever Instagram post, a couple of weeks ago, I shared this picture of my creamy sweet potato risotto. In the caption, I mentioned that my blog would be up and running soon… Well “soon” took a little (a lot!) longer then expected. I am no techy by any stretch of the imagination and yet I was animate about setting this up, all on my own.
So after many failed attempts, a multitude of pages magically disappearing or mistakenly deleted and quite a few melt downs, I think I’ve succeeded…or at least I’m here, blogging, sharing with you guys a recipe I absolutely love. So in advance, and before we get to the recipe, I’d like to apologize if my site isn’t “perfect”. I’m still working on it. But my desire to start sharing all this deliciousness with you guys was stronger then my need for “blog perfection” so I hope my food will make up for my lack of technical talent!
So onto my recipe…
This creamy sweet potato risotto was inspired by an amazing meal I had at the Montreal’s Children Hospital Foundation Gala last June (you can read about it on my first Instagram post). The risotto I had that night was a squash risotto. It was perfectly creamy, luscious and oh so satisfying.
So the following week, I knew I had to make my own version of that risotto. I didn’t want to use squash because I wanted to make this recipe my own. Although butternut squash was a very tempting ingredient, I decided to make my key ingredient sweet potatoes.
I chose sweet potatoes for their earthy and creamy taste and texture. Sweet potatoes are also nutrition power houses. I remember in my hardcore fitness training days, sweet potatoes were on the menu every. single. day. And for good reason. When you train at that level, you need all the nutrients food can bring you.
According to the knowledgeable folks over at Organic Facts, sweet potatoes, or yams, are loaded with healthy vitamins, fiber, minerals, and proteins. The health benefits of sweet potatoes include their ability to help lose weight [hence being on most every fitness competitors menu], boost immunity, aid in digestion, treat asthma and bronchitis, control diabetes and help treat certain cancers. Sweet potatoes also help in treating arthritis and stomach ulcers.
Not bad for an orange little tuber.
I love using using sweet potatoes for another reason: my husband doesn’t like them… Well he likes them if they are cut into fries and come from this Irish pub not far from where we live! Loll. On the other hand, my 1 year old son Adriano and I, love them! Needless to say, I need to find sneaky ways to include sweet potatoes so my son and I can enjoy them without my husband minding so much. And a risotto is the perfect place to “hide” them as it a dish my Italian husband is quite found of. Winner!
The trick to this risotto, and to any risotto for that matter, is the gentle stirring. Stir, stir, stir…
Slowly, lovingly, gently, stir in small quantities of hot liquid into the rice. As the rice absorbs the hot liquid, the constant stirring releases all that starchy goodness that gives risotto its creamy identity. And from there, you can build layers of textures and tastes.
That’s where the addition of the creamy sweet potato comes in. To enhance the texture and creaminess of the risotto. And once all that texture has developed, I like to add an acidic component to my risotto, like the lime juice in this recipe. This brightens the taste of the dish and cuts through all that creaminess.
Trust me, you won’t miss any of the traditional ingredients found in risotto. And you won’t feel so heavy after your meal.
So without any further a do, here’s the recipe. I hope you guys enjoy it as much as my family and I did. And please, let me know what you think!
- 1 tbsp olive oil
- ½ cup sweet onion, diced
- 3 garlic cloves, minced
- ¼ tsp nutmeg
- ¼ tsp roasted ground ginger
- 1 cup Arborio rice (arborio rice is naturally gluten free)
- 3 cups vegetable stock, heated (I used homemade broth to make sure it’s gluten free. If using store bought, make sure you buy GF)
- 2/3 cup sweet potato, pureed or mashed
- 1 tbsp fresh lime juice
- Fresh dill, to serve
- Salt and pepper, to taste
- In a large saucepan, heat the olive oil on medium heat.
- Add the diced onions, minced garlic, nutmeg and roasted ground ginger.
- Stir the onions and garlic with the spices for 2 minutes or until onions are translucent. Make sure the garlic doesn’t turn brown as it’ll give a bitter taste to your risotto.
- Add the arborio rice to the pan and coat the rice with the spice mixture.
- Add 1/4 cup of the warm vegetable stock to the rice and stir until all the liquid is absorbed.
- Repeat, 1/4 cup at a time, until all the vegetable stock is absorbed by the rice.
- Add the sweet potato and continue stirring.
- Turn off the heat and add the fresh lime juice.
- Add salt and pepper to taste and garnish with some fresh dill.
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