Sweet Potato Risotto

recipe courtesy of our friends at Dierbergs Markets School of Cooking

Ingredients

1 carton (18 ounces) cubed sweet potatoes
2 tablespoons olive oil (divided)
¾ teaspoon coarse salt (divided)
½ teaspoon ground black pepper (divided) 1 cup chopped onion
2 cloves garlic, minced
1 ½ cups pearled farro, rinsed and drained
1 teaspoon snipped fresh rosemary or dried rosemary, crushed
1 carton (32 ounces) + ½ cup unsalted vegetable broth
½ cup chopped walnuts, toasted
⅓ cup chopped fresh Italian parsley
¼ cup grated parmesan cheese

Directions

Place sweet potatoes on foil-lined jellyroll pan that has been lightly coated with no-stick cooking spray. Drizzle 1 tablespoon of the olive oil over sweet potatoes; toss until well coated. Season with ¼ teaspoon of the coarse salt and ¼ teaspoon of the pepper; set aside.

In large saucepan, heat remaining 1 tablespoon olive oil over medium heat. Add onion and garlic; cook stirring often until onion wilts, about 3 to 4 minutes.

Add farro and stir until well mixed. Add ½ cup broth, rosemary, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper; cook stirring often until wine is absorbed, about 2 minutes.

Add remaining broth, 1 cup at a time, cooking and stirring often until liquid is absorbed before adding additional broth, about 45 to 50 minutes total cooking time.

After farro has been cooking for 20 minutes, roast sweet potatoes in 400°F. oven and roast for 20 to 25 minutes, stirring halfway through cooking time; set aside.

When farro is tender and very creamy, stir in roasted sweet potatoes, walnuts, parsley, and parmesan.

Serving size: ¾ cup. Per serving:  

281 Calories, 2 mg Cholesterol, 9 g Total Fat, 1 g Saturated Fat, 352 mg Sodium, 39 g Carbohydrate, 5 g Fiber, 11 g Protein.