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.

Fort Worth, Texas cookdrankeat@gmail.com

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