Sweet Potato And Pecan Risotto

1. 1

   Heat vegetable broth to the boiling point; reduce heat to the lowest setting to keep hot.

2. 2

   In a medium saucepan, melt butter; add minced shallot and pecans; cook until shallot is tender.

3. 3

   Add rice and cook, stirring, until well blended.

4. 4

   Stir in sweet potato and about 3/4 cup of the hot broth into the rice mixture.

5. 5

   Cook over medium-low heat, stirring constantly, until liquid is absorbed.

6. 6

   Continue adding liquid, 1/3 cup at a time, stirring frequently, until the rice and sweet potato are tender; do not over cook, the texture should be creamy a little loose, approximately 25 minutes (amount of broth added will be between 2 1/2 and 3 cups).

7. 7

   Stir in Parmesan cheese and green onion or parsley.

8. 8

   Taste test and add salt and freshly ground black pepper as required.

* Per serving · 4 servings · Values may vary.

No additional tips available.