Sweet Potato Risotto

By oldbklady

Ingredients

• 1/4 c. onion, diced
• 1 sw. potato, peeled and diced
• 1 lb Italian sausage
• 3/4 c. Arborio rice, uncooked
• 2 c. hot water
• 3/4 c. chicken broth
• 2 c. spinach
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 c. Parmesan, shredded
• 8 oz sliced mushrooms

Details

Cooking time 70mins

Preparation

Step 1

Preheat the oven to 400 degrees. Place the diced sweet potatoes on a baking sheet and toss with olive oil. Season with salt and pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Heat the water in a medium sauce pan. Simmer on low while you make risotto.

Remove the sausage from casing and brown in large Dutch with the onion over medium-low heat. Add the rice and stir until all of the grains are coated with fat. Add the broth and cook for about 2 minutes. Add one cup of water to the rice and stir with a wooden spoon until the broth is absorbed, 5 to 10 minutes. Continue to add the water, one cup at a time. Keep stirring the risotto. Whenever the mixture starts to dry out, add more water. Continue until the rice is cooked, this will take about 30 minutes.

Remove pan from the heat. Stir in Parmesan cheese, spinach, and roasted sweet potatoes. Stir until well combined. Season with salt and pepper and serve warm.