Fall weather is setting in for most of the US, but it’s still pretty warm here in Arizona. I’m okay with that because I can still turn my AC to 65, put on a sweater, drink some hot tea, and make yummy Fall meals like this one!
This recipe was adapted from Giada De Laurentiis’s Giada’s Kitchen cookbook. I loved her Butternut squash risotto, but I love sweet potatoes and carrots, too! Also, I needed to add some meat to the dish for my husband, so I added shredded chicken and exchanged the vegetable broth for chicken broth.
Sweet Potato & Vanilla Risotto
4 cups chicken broth
1 vanilla bean
2 cups sweet potato, chopped into 1 inch cubes
1 cup chopped carrots
2 chicken breasts, cooked (I boiled), then shredded
2 tablespoons butter
1 small sweet onion
1 1/2 cups Arborio rice
1/2 cup dry white wine
3/4 cup shredded parmesan cheese
2 tablespoons chopped chives
salt and pepper
In a large saucepan, heat chicken broth over medium-high heat. Split vanilla bean down the middle, remove seeds with a small knife, then add seeds and bean to the broth. When the broth comes to a boil, add the sweet potatoes and carrots. Turn the heat down to medium, and simmer for about 10 minutes, or until the sweet potatoes are tender (carrots will still be firm to the bite). Remove vegetables with a slotted spoon, but keep the broth simmering over low heat.
In the meantime, grab another large saucepan and heat the butter over medium-high heat. Add the chopped onion an cook for about 3 minutes. Add the rice and stir to coat with the butter. Pour in the wine and simmer until the wine is almost evaporated. Add 1/2 cup of the simmering broth and simmer until the liquid is almost completely evaporated (3 to 4 minutes). Continue to do this, while stirring the rice, until the broth is gone (discard the bean pod). The rice should be tender and the mixture should be nice and creamy! If you like your rice a bit more tender, you can heat a little more broth and keep adding until the risotto is to your liking.
Gently stir in the vegetables, chicken, parmesan cheese, and chives. Taste to see if you need to add salt and pepper. Top with another sprinkle of parmesan cheese and a little bit of chives. Enjoy!
You can totally leave the chicken and exchange the chicken broth for some vegetable broth to make this a meatless or vegetarian meal. Have a great Tuesday, everyone, and tune in tomorrow for a delicious dessert!