Sweet Potato Risotto

I was visiting my vegetarian daughter in California recently and decided to cook dinner at home. We were feeling like home bodies and wanted to relax within our own walls, so I got to work rummaging through the produce drawer in her fridge and matching what I found with something interesting at epicurious.com, one of my favorite recipe sites. I found Sweet Potato Risotto attached to a recipe for Cornish hens and decided to turn the side dish into the main dish. It's wonderful. It's ugly and needs some help with presentation—like serving it in pretty bowls instead of dumping it out onto plates—but it's very tasty. Yum.

2 tablespoons (1/4 stick) butter
1 pound sweet potatoes, peeled, cut into 1/2-inch pieces
1 onion, chopped
1/4 teaspoon minced peeled fresh ginger
2/3 cup arborio rice
1/4 cup dry Riesling wine
2/3 cup mascarpone cheese*
1/4 cup walnuts, toasted, chopped
1/4 cup chopped fresh parsley

Melt butter in heavy large skillet over medium-high heat. Add sweet potatoes, onion and ginger; sauté until potatoes are tender, about 15 minutes. Remove from heat. Cook rice in small saucepan of boiling salted water until just tender but still firm to bite, stirring frequently, about 15 minutes. Drain rice. Add rice to potato mixture in skillet. Add Riesling and stir over low heat to blend. Add mascarpone and stir to melt. Season with salt and pepper. Garnish with parsley.

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