Name: Sweet Potato Risotto
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 5 cups chicken broth; 3 tbs. olive oil; 1/2 cup finely chopped white onion; 2 cups Arborio (short grain rice); 1/4 cup unsweetened coconut milk; 1 15 oz. can Bruce’s Yams Cut Sweet Potatoes in Syrup; drained and syrup reserved; 1 tbs. apple cider vinegar; 2 tbs. minced parsley; 1/2 tsp. or more, to taste sea salt; 1/2 tsp. white pepper; 2 tbs. butter; zest of a lime

Sweet Potato Risotto

Print Recipe

Course Appetizer, Main Course

Prep Time 5

Cook Time 10

Total Time 15

Servings 6

Ingredients

5 cups chicken broth
3 tbs. olive oil
1/2 cup finely chopped white onion
2 cups Arborio short grain rice
1/4 cup unsweetened coconut milk
1 15 oz. can Bruce’s Yams Cut Sweet Potatoes in Syrup; drained and syrup reserved
1 tbs. apple cider vinegar
2 tbs. minced parsley
1/2 tsp. or more, to taste sea salt
1/2 tsp. white pepper
2 tbs. butter
zest of a lime

Instructions

Bring chicken stock to a simmer in a saucepan and keep warm.
Place oil in a separate (large) saucepan. Add onion and saute for 2 minutes until fragrant.
Pour in rice and stir so that all grains of rice are coated. Add broth (1 cup at a time) and stir until liquid has been absorbed. After all broth has been absorbed, stir in coconut milk.
Drain the Bruce's(R) Yams Cut Sweet Potatoes, reserving 1/4 cup syrup. Add syrup to rice and cook until rice starts to become light and creamy.
Stir in sweet potatoes (chunks will break down), cider vinegar, parsley, salt, and pepper. When incorporated, remove from heat and stir in butter (optional).

Sweet Potato Risotto