Sweet Potato Risotto - You have to try this recipe for the whole family! Easily adaptable to feed the 8 month old + baby, sweet potato risotto is a meal in itself and very very tasty!
2 medium sweet potatoes
¼ cup olive oil, divided
4 cups hot vegetable stock, divided
½ cup finely chopped onion
1 tablespoon minced garlic
1½ cups arborio rice (12-ounce package)
¾ cup white wine (white grape juice will suffice)
1 tablespoon fresh rosemary
1½ teaspoons thyme leaves
3 tablespoons butter
2 tablespoons grated Parmesan cheese
1 teaspoon salt
¾ teaspoons black pepper
Preheat oven to 350 F.
Peel sweet potatoes and cut in half. Cut half the sweet potatoes into ¼-inch diced and set aside. Cut the remaining sweet potatoes into 1-inch chunks. Toss with 1 tablespoon olive oil and roast until soft about 30 minutes. Puree in a food processor with ¼ cup chicken stock. Reserve.
In a large saucepan heat remaining 3 tablespoons oil, and sauté onion and small diced sweet potatoes over medium high heat. Cook about 3 minutes until softened but not browned. Add garlic and arborio rice and cook 2-3 minutes stirring frequently. Stir in wine or white grape juice. Cook, stirring until completely absorbed.
In the same manner add hot stock, ½ cup at a time, stirring until each addition is completely absorbed and stock is used up. Add sweet potato puree, rosemary, thyme, butter and Parmesan. Simmer on low for 10 minutes or until your risotto is soft and all liquid has been absorbed! Season to taste with pepper if desired.
Of course, I'll have to make it when D is away or something, since he hates all vegetables in the orange family (except carrots). My mother said once that couples never like all the same food. However, we are both vegetarians and both usually dislike eggplant.