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Sweet Potato Risotto

Sweet Potato Risotto

Print Recipe
Course Appetizer, Main Course
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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).