Risotto is a fun food that can be mixed up several different ways. This is one of my favorites, but don’t let the sweet fool you, it is actually a savory entrée! I have added pork, but cooked seafood would be wonderful or it is great as is.
2 cups of baked & blended sweet potatoes (may need to add some chicken broth when blending)
2 tablespoons of olive oil
¼ cup of finely diced yellow onion
2 large garlic cloves minced
1 cup of risotto
½ cup of dry white wine
5 cups of chicken broth divided
2 tablespoons of butter
¼ cup of parmesan cheese
1 – 2 lb. pork tenderloin rinsed and patted dry
Kosher salt and fresh cracked pepper
Bake 2 medium sized sweet potatoes (about 2 pounds) in a preheated oven at 400 degrees for about 1 hour and 15 minutes. Cool, peel and puree in the blender. You may need some chicken stock to get a smooth puree. If some lumps are present that is fine. Set aside. Using a large, heavy skillet add the oil and onions and sauté over medium heat until soft. Add the garlic and risotto and stir for about a minute. Add white wine and stir. Add stock about 1 cup at a time. Stir frequently, adding stock when most has been absorbed. This process takes about 30 minutes. Stir in blended sweet potato mixture at any time. When risotto is tender, stir in butter and parmesan cheese. While risotto is cooking bake pork. Rinse pork and pat with a paper towel to dry. Lightly sprinkle with kosher salt and fresh pepper. Place on a baking sheet line with foil or coated with a non-stick cooking spray. Bake uncovered in a preheated oven at 375 degrees for 45 minutes. Cooking time will vary, depending on the size of the meat. Let meat rest for 10 minutes, slice and serve with risotto.
A Chardonnay or a Pinot Noir will work, try J. Lohr Arroyo Seco Riverstone Chardonnay (California), Rodney Strong Chardonnay (California), Parducci Family Farmed Pinot Noir (California), Bogle Vineyards Pinot Noir (Russian River Valley), Saint Arnold Brown Ale (Houston, TX) or Samuel Adams® Boston Lager® (Boston, MA).