Last week Brady made sweet potato and sage risotto as a side dish and in my opinion it ended up being the star of the meal. The halibut that Brady made was great, but the risotto was so different than any I'd had before. I would have never thought of adding a dash of cayenne but it added so much flavor and strangely paired perfectly with the sweet potatoes and sage. I loved that the risotto tasted creamy and rich despite the fact that there isn't any butter or cheese in it. While the risotto has restaurant quality written all over it, the dish required minimal ingredients (and cheap one's at that) and was super simple to make. You really can't beat that!
Sweet Potato and Sage Risotto
Prep/Cook Time: 30 minutes
1 1/2 c. Arborio rice
5 green onions, chopped
2 small sweet potatoes, peeled and cubed
1 bunch fresh sage
1 bay leaf
1/4 c. olive oil
2 1/2 c. water
2 c. skim milk
1 red onion, chopped
2 tsp. garlic salt
2-3 dashes cayenne
Microwave sweet potatoes for about 2 minutes in a microwave-safe bowl. They should be slightly firm, not mushy. Meanwhile, roughly chop about 6 sage leaves and set aside.
Heat olive oil and 3 T. water in a large saucepan or saute pan over medium heat. Add the garlic salt, the chopped red onion, most of the green onions, a little bit of chopped sage, and the sweet potatoes. Saute for 3-5 minutes, until liquid is absorbed.
Add rice, cayenne, and a bit more sage. Cook for one minute, or until rice is slightly transparent. Add 1/2 cup milk and cook until absorbed, stirring constantly. Add 1/2 cup water and stir until absorbed. Repeat this process (alternate milk and water). Do not add the next portion of liquid until the previous liquid is absorbed. It is very important to stir and fold the rice mixture constantly.
When all of the liquid has been added and absorbed your consistency should be similar to thick oatmeal. To serve garnish with remaining sage and chopped green onions.