Sweet Potato Risotto

My family loves sweet potatoes.  We stick 'em in enchiladas, make them into French fries, and even enjoy them in little tarts.  So, of course, I had to make this recipe when I saw it on Pinterest.  The recipe was originally posted by Ezra Pound Cake, which has a totally awesome blog.  You should definitely check it out (um, after you finish reading mine. duh.).  It is a perfect recipe for cold weather, and I think it would be extra fantastic with a pinch of sage and thyme thrown in for some Thanksgiving-style flavor.  Mmm... next time! Word of advice: don't skip the garnish. The parsley and toasted walnuts were an amazing addition, adding the perfect crunch and flavor to this dish.

I know what you're thinking... Risotto?  I know that you don't have time to be slaving over a hot stove, stirring endlessly while your dinner comes together.  This is a much quicker, yet still super delicious, method... and I know you'll like it. 

Sweet Potato Risotto

Yield: 4 servings

Ingredients

2 Tbsp butter

1lb sweet potatoes, peeled and cut into 1/2" pieces

1 onion, finely chopped

1/4 tsp minced, peeled fresh ginger

2/3 cup arborio rice

1/4 cup riesling wine (save the rest for drinking!)

2/3 cup mascarpone cheese

1/4 cup toasted walnuts, roughly chopped

1/4 cup chopped flat-leaf parsley

Melt butter in a large skillet over medium-high heat.  Add sweet potatoes, onion and ginger; saute approximately 15 minutes, until sweet potatoes are tender.

Remove from heat.

Cook rice in a small sauce pan of salted water or vegetable stock until just tender, but still firm to the bite, stirring frequently for about 15 minutes.

Drain rice.

Add rice to sweet potato mixture. Add riesling and stir over medium-low heat until blended. Stir in mascarpone until melted. Season with salt and pepper.

Spoon risotto into bowls and top with parsley and toasted walnuts.

Enjoy!