"Meatless Monday" Recipe of the Week - Roasted Sweet Potato Risotto

This week's Meatless Monday" Recipe of the Week is -  Roasted Sweet Potato Risotto. Sweet Potatoes and Arborio Rice are 2 key ingredients for this week's recipe. The recipe came from the CooksRecipes website which has a huge selection of recipes for all tastes, diets, and cuisines. So check it out today. Enjoy and Eat Healthy in 2018!  https://www.cooksrecipes.com/index.html

Roasted Sweet Potato Risotto
Recipe Ingredients:
2 medium sweet potatoes
1/4 cup olive oil - divided use
4 cups hot vegetable stock - divided use

1/2 cup finely chopped onion
1 tablespoon minced garlic
1 1/2 cups arborio rice (12-ounces package)
3/4 cup white wine
1 tablespoon fresh rosemary
1 1/2 teaspoons thyme leaves
3 tablespoons butter
2 tablespoons freshly grated Parmesan cheese
1 teaspoon salt
3/4 teaspoon ground black pepper

Cooking Directions:
Preheat oven to 350°F (175°C).
Peel sweet potatoes and cut in half. Cut half the sweet potatoes into 1/4-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.
Purée sweet potatoes in a food processor with 1/4 cup chicken stock; reserve.
In a large saucepan, heat remaining 3 tablespoon oil; sauté onion and small diced sweet potatoes over medium high heat. Cook until softened but not browned, about 3 minutes Add garlic and arborio rice and cook 2 to 3 minutes stirring frequently.
Stir in wine. Cook, stirring until completely absorbed.
In the same manner add hot stock, 1/2 cup at a time, stirring until each addition is completely absorbed and stock is used up.
Add sweet potato purée, rosemary, thyme, butter and Parmesan.
Season to taste with salt and ground black pepper. Serve.
Makes 4 servings.

Recipe courtesy of the North Carolina Sweet Potato Commission.
https://www.cooksrecipes.com/mless/roasted_sweet_potato_risotto_recipe.html

"Meatless Monday" Recipe of the Week - Spring Risotto

This week's Meatless Monday Recipe of the Week is Spring Risotto. Asparagus, onions, spinach, and Parmesan-Reggiano make up the fresh Vegetarian Dish. You can find this recipe along with all the other delicious and healthy recipes at the PBS/Recipe website. http://www.pbs.org/food/recipes/

Spring Risotto

This Spring Risotto recipe features asparagus, onions, spinach, and Parmesan-Reggiano.

Ingredients
4 tablespoons unsalted butter, divided
1/4 pound asparagus, trimmed and chopped

1/2 cup packed fresh spinach
2 spring onions, white and pale green parts sliced
2 garlic cloves, peeled and minced
Salt
3/4 cup Arborio rice
1/4 cup white wine
2 to 3 cups warm vegetable or chicken broth
1/2 cup finely grated Parmesan-Reggiano
1/4 teaspoon crushed red pepper
Zest from 1/2 lemon

Directions
1 - In a medium saucepan, set over medium heat, add 1 tablespoon of butter. When melted, add the asparagus, spinach, onions, garlic cloves and pinch of salt. Cook for about 2 to 3 minutes, stirring occasionally, until asparagus and spinach are bright green. Transfer to a food processor and pulse until mixture looks like a puree. If you need to, feel free to add a splash or two of chicken broth to the mixture to make it more puree-like. Set aside.

2 - Meanwhile, in the same saucepan (no need to wash it out), melt another tablespoon of butter, set over medium heat. Add the rice and about 1/2 teaspoon of salt and cook for a few minutes, stirring to ensure no browning on the rice occurs. Pour in about 1/4 cup of the white wine and 1/4 cup broth and cook, stirring the entire time, until mostly evaporated. Continue this process of adding the broth, in 1/4 cup increments, over and over again, for about 15 to 20 minutes, until the rice has bloomed and is cooked. You should need about 2 to 3 cups broth when all said and done. Lastly, stir in the reserved green puree, Parmesan cheese, crushed red pepper and lemon zest and last 2 tablespoons of butter. Cook for a few more minutes until bubbly and perfect. If needed (I like my risotto to spread), add a few more splashes of broth, stir and serve. Top with more Parmesan and freshly cracked pepper.

http://www.pbs.org/food/recipes/spring-risotto/