SWEET POTATO RISOTTO WITH PECANS

SWEET POTATO RISOTTO WITH PECANS image

Yield 8 sides

Number Of Ingredients 7

4 tablespoons butter
Minced shallots or chopped onion
1 medium sweet potato, cut in small dice
1/2 cup chopped pecans
2 to 3 cups chicken broth
1 cup Arborio rice
1 cup fresh grated Parmesan cheese

Steps:

Heat 3 cups of broth to the boiling reduce heat to the lowest setting to keep hot. In a medium saucepan, melt butter; add shallot/onion and pecans; cook until tender. Add rice and cook, stirring, until well blended. Stir in sweet potato. Stir about 3/4 cup of the hot broth into the rice mixture. Cook over medium-low heat, stirring constantly, until liquid is absorbed. Continue adding liquid, about 1/4 to 1/3 cup at a time, stirring frequently, until the rice and sweet potato are tender. This will take about 25 minutes and about 3 cups of broth. Stir in Parmesan cheese.