A nice new twist on an old favorite.
Sweet potatoes give this already creamy dish more creamy texture, while the pumpkin seeds give it a nice crunchy texture. Perfect! Not overpoweringly "sweet potato" for those that aren't fans, but still very tasty.
|Cooking time||30 minutes|
6 T butter
2 T olive oil
1/3 cup minced red onion
1/2 cup coarsely chopped pumpkin seeds
2 cups 1/4 inch diced, peeled sweet potato or yam
3 to 4 1/2 cups hot chicken stock (vegetable broth)
1 1/2 cups Aborio rice
1 1/2 teaspoons salt (to taste)
Fresh ground black pepper, to taste
3/4 cup grated Parmesan cheese
In a large pan, I use a deep extra large skillet, melt the butter with the olive oil over medium heat. Add the minced red onion and chopped pumpkin seeds. Once the onion starts to soften, add the rice and stir to coat. Then add the sweet potato and 3/4 cup of the stock. Stirring constantly until liquid is mostly absorbed. Season with salt and pepper to taste. Keep adding stock until the rice and sweet potatoes are done, stirring continuously. This may take 20 minutes or more, but it is well worth the effort.
|Tags||cheesy creamy parmesan cheese red onion risotto side dish Sweet potatoes|