Smoked Gouda Sweet Potato Risotto
Ingredients
2 tablespoons brown butter
2 large shallots, minced
1 small sweet potato grated
ΒΌ teaspoon nutmeg
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup white wine
4 cups chicken broth
1/2 cup grated smoked gouda
1 tablespoon butter
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Directions
Bring the broth to a simmer on medium.
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In a separate large saucepan, melt the brown butter over medium. Add shallots and sweet potato and season with nutmeg and salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in rice.
Add wine; cook, stirring, until absorbed, 1 to 2 minutes.
Add 2 cups hot broth and simmer over medium-low, stirring frequently, until mostly absorbed, 10 to 12 minutes. Continue to add broth mixture, 1 cup at a time, stirring occasionally, until absorbed before adding more. Cook until rice is creamy and just tender, about 20 minutes (you may not need all the broth).
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Remove risotto from heat. Stir in gouda and 1 tablespoon butter. Serve. Enjoy. Thank me.
