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[nverland]

Sweet Potato Risotto

Ingredients:
8 to 10 cups water
2 tablespoons unsalted butter
1 tablespoon olive oil
1 large onion, diced
2 cups Arborio rice, or other short grain variety
1 cup dry white wine
1 large sweet potato, baked, peeled and pureed
2 teaspoons pure vanilla extract
1/4 cup light brown sugar
4 tablespoons cold unsalted butter
1/2 cup grated parmesan
Salt and pepper to taste

Directions:

1. Place water in a saucepan and bring to a boil, set the heat to low and let simmer.

2. Heat oil and butter in a medium saucepan over medium-high heat.

3. Add onion and cook until translucent and soft.

4. Add rice and toss to coat.

5. Add wine and cook until completely reduced by half.

6. Reduce heat to low, add 2 cups of the boiling water and cook until absorbed.

7. Continue adding 1 cup of water at a time and cook, gently stirring between additions until all liquid is absorbed. Repeat until rice is al dente.

8. Stir in sweet potato, vanilla, brown sugar and mix until combined.

9. Add the other 4 tablespoons butter and parmesan.

10. Season with salt and pepper to taste.

Serves 4