A great idea for Thanksgiving stuffing Sweet potato, zucchini, mushroom Risotto Ingredients: 4 tablespoons butter 2 tablespoons minced shallots 1 medium sweet potato cut in small dice, about 8 ounces or 2 cups ½ cup chopped mushrooms ½ cup chopped zucchini 2 to 3 cups vegetable broth 1 cup Arborio rice Salt and freshly ground black pepper, to taste ½ cup fresh grated Parmesan cheese 1 tablespoon finely chopped green onion tops or fresh parsley Preparation: Heat 3 cups of vegetable broth to the boiling point; reduce heat to the lowest setting to keep hot. In a medium saucepan, melt butter; add minced shallot, zucchinis and mushrooms ; cook until all are tender. Add rice and cook, stirring, until well blended. Stir in sweet potato. Stir about 3/4 cup of the hot broth into the rice mixture. Cook over medium-low heat, stirring constantly, until liquid is absorbed. Continue adding liquid, about 1/4 to 1/3 cup at a time, stirring frequently, until the rice and sweet potato are tender (not overly soft). The texture should be creamy a little loose. This will take about 25 minutes and about 2 to 3 cups of broth. Stir in Parmesan cheese and green onion or parsley, then taste and add salt and freshly ground black pepper to taste.
Posted on: Tue, 12 Nov 2013 23:40:05 +0000
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