Sweet Potato Risotto w/Basmati t

[Guest guest]

Caramelized sweet potato. And it looked good too! next to dark green broccoli.

This was absolute nectar. If you don't care for cilantro, do add a fresh

herb like tarragon. hope you try this one.

 

 

* Exported from MasterCook *

 

Sweet Potato Risotto with Basmati and Cilantro*

 

Recipe By : Hanneman: 03/11/1999 Riverside (see note)

Serving Size : 2 Preparation Time :0:25

Categories : *Tested 4Star

Rice Side Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large red sweet potato -- peeled

and cut into 1/8-inch cubes

(about 1+1/4-cups)

1 teaspoon olive oil

1 teaspoon unsalted butter -- or more oil

pinch coarsely ground pepper

1/4 cup dry sherry

1 1/2 cups vegetable stock -- heated

4 green onions -- trimmed and diced

1 garlic clove -- minced

4 tablespoons chopped fresh cilantro -- or less to taste

2/3 cup cooked basmati rice -- cold

 

note - *Inspirations and adaptations* Ming Tsai suggested preparing

a brunoise of sweet potato as we would risotto. This recipe is the

result of that suggestion. It combines some of our favorite

foods. We mixed the caramelized sweet potato with leftover (cold)

basmati rice, garlic and fresh cilantro. We served it with steamed

broccoli spears and an entree (grilled herb chicken breast or

seitan patty). It is easy and fast; a great new way to prepare a

vegetable. Serve to company.

 

1) Heat a 3-quart non-stick sauce pan with heavy bottom over high

heat; add oil and butter and swirl to melt and coat bottom of pan.

Add the diced potato and shake pan to coat the cubes. Season with

pepper and cook over high heat, stirring/shaking frequently until

almost al dente, about 8 minutes total.

 

2) Add the wine and burn off alcohol (1-2 minutes). Add heated

broth, 1/3 cup at a time; add more only after the previous liquid

is almost completely absorbed. A sauce will form after about 1 cup

of the broth has been used.

 

3) When the sauce forms, add the green onions and garlic and cook

for 1 or 2 minutes. Add 1/4 cup of broth and cook for about 3 to 5

minutes more. Finally, add the cold rice and the cilantro. Stir to

combine. Add the last 1/4 cup of broth and heat through. Serve at

once or keep warm on a very slow burner.

 

EACH SERVING: 413 cals, 8g fat (19% cff). Serve as a side dish.

Estimated by Mastercook. Recipe tested by Pat and Bob Hanneman

<http://home.earthlink.net/~kitpath> 3/99

 

 

fn *Inspirations and Adaptations is the name of a chapter in Alice

Waters ' CHEZ PANISSE MENU COOKBOOK.

 

 

 

 

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