Chef Kyrel, of The Daily Kitchen & Bar - Short Pump, warmed us up with the perfect chef demo on a chilly fall day. His sweet potato risotto was beautiful and delicious!
Thanks to our sponsor Performance Food Group!
Chef Kyrel, of The Daily Kitchen & Bar - Short Pump, warmed us up with the perfect chef demo on a chilly fall day. His sweet potato risotto was beautiful and delicious!
Thanks to our sponsor Performance Food Group!
Quarter a pumpkin, remove the seeds. Or peel sweet potatoes. Season the flesh with S/P and bake at 400 for 10 minutes or until fork tender. Scrap out the pumpkin flesh, or cut sweet potatoes, and purée with 1 cup of vegetable broth or water. Set aside.
In a saucepan, bring the remaining vegetable broth to a boil and let simmer.
Chop greens, dice onions and root vegetables, and mince garlic and ginger.
Heat the oil on medium. Add onions, vegetables, garlic, ginger and sweat. Do not caramelize. Deglaze the pan with white wine.
Add the rice to the vegetables in the pan. Add 1/2 of heated broth and let reduce until there is almost no liquid. Continue adding broth 1/2 cup at a time, stirring in between until rice is al dente and the broth is creamy.
Once all the broth is reduced, you repeat the reducing method with puree until it's creamy adding 1/2 cup at a time.
If you are adding cheese and/or spinach/kale this is the time to do so. Fold in cheese and spinach/kale into the risotto. Don't whisk or stir and break it up.
