Sweet Potato Risotto

Servings 5
Prep time: 20 minutes
Total time: 40 minutes

Ingredients:

• 2 cups of risotto
• 3 tablespoons olive oil
• 2 cups of chicken of stock
• 2 cups of white wine
• 1 tablespoon of minced rosemary
• 2 cups of sweet potatoes
• ½ cup of sour cream
• 1 cup of heavy whipping cream
• ½ cup of Parmesan cheese
• 2 teaspoons of truffle oil
• ½ teaspoon of fresh nutmeg
• 1 cup of water
• Fresh ground pepper to taste

Directions:

Pre-heat the oven to 425 degrees. Place the sweet potatoes on a sheet pan with a splash of olive oil so they don’t stick. Roast for 30 – 45 minutes turning them over once. Take them out and let cool.

Heat the olive oil, rosemary and risotto in a pan and cook for 3-5 minutes until the grains stop sticking together and turn a lighter shade of white. Add the white wine, water and chicken stock to the pan. Cover and boil for 20 minutes until the grain are soft.

In a large blender add the cream, sour cream, truffle oil, salt, nutmeg, and cheese. Blend on high for 2 minutes until smooth. Pour this mixture into the finish risotto and stir.

Adjust seasonings, taste and serve.