Smoked Gouda Sweet Potato Risotto



2 tablespoons brown butter

2 large shallots, minced

1 small sweet potato grated

¼ 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



Bring the broth to a simmer on medium.

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).

Remove risotto from heat. Stir in gouda and 1 tablespoon butter. Serve. Enjoy. Thank me.