Thursday, December 20, 2007
Risotto of Roasted Sweet Potatoes and Sage
Next to making pasta with what ever you can find in your house, a basic risotto is easy. It can be flavored with anything you have on hand. In the Summer it can be fresh corn, peas or maybe asparagus. The long winter season is perfect for comfort ingredients like root vegetables. This risotto was just whole oven roasted sweet potatoes with the cooked pulp removed and added during the last cooking stage of the rice. Finished with fresh chopped sage and shaved Parmesan cheese. Great by itself or as a side to maybe roast pork.