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Pumpkin Sweet Potato Risotto

We started the late fall share for our CSA, which means mutant sweet potatoes, squash and a plethora of beets, radishes and turnips. Mutant is referring to their size, which massive. I have never seen vegetables so large before.

Anyway, I need a way to use up some of these veggies, and risotto is always a favorite go to.

Here’s what you’ll need –

  • 1 cup arborio rice
  • 4 cups chicken stock
  • 1 small onion, diced
  • 1 tbsp olive oil (or butter)
  • 1 large sweet potato, baked (skin removed afterwards)
  • 3 tbsp sage, chopped roughly
  • 1/2 cup pumpkin puree
  • 1/4 cup white wine
  • 1 – 2 chicken sausages, cooked and sliced
  • Salt/Pepper to taste

In a saucepan, heat the chicken stock until simmering. Lower the heat so that broth stays warm. In a large saucepan, heat olive oil, add onions and cook for a minute until soft. Add rice and coat with olive oil and onions.

Add 1/3 – 1/2 cup of the chicken stock to the rice. Stir continuously until all of the liquid has been absorbed. Continue to add stock until you have approximately a cup left. At this point, add the pumpkin puree. Cook until liquid has been absorbed. Add the rest of the broth and the wine at the end. Remove from stove and let sit.

Chop your baked sweet potato into cubes (remove skin. It should fall away from the flesh). Add cubes, along with sage and sliced sausage to the rice. Stir to combine. Let sit for another few minutes. Serve.

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