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Sweet Potato Risotto

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Sweet Potato Risotto



Ingredients :

  • 5 cups chicken broth
  • 3 tablespoons olive oil
  • ½ cup chopped white onion
  • 2 cups Arborio (short grain) rice
  • ¼ cup unsweetened coconut milk
  • 1 (15 ounce) can Bruce’s® Yams Cut Sweet Potatoes in Syrup
  • drained
  • syrup reserved
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons minced parsley
  • ½ teaspoon sea salt
  • or more to taste
  • ½ teaspoon ground white pepper
  • 2 tablespoons butter (Optional)
  • 1 lime
  • zested
  • Methods :

  • Bring chicken stock to a simmer in a saucepan and keep warm.
  • Place oil in a separate (large) saucepan. Add onion and saute for 2 minutes until fragrant.
  • Pour in rice and stir so that all grains of rice are coated. Add broth (1 cup at a time) and stir until liquid has been absorbed. After all broth has been absorbed, stir in coconut milk.
  • Drain the Bruce’s® Yams Cut Sweet Potatoes, reserving 1/4 cup syrup. Add syrup to rice and cook until rice starts to become light and creamy.
  • Stir in sweet potatoes (chunks will break down), cider vinegar, parsley, salt, and pepper. When incorporated, remove from heat and stir in butter (optional).
  • Transfer to a serving dish and sprinkle with freshly grated lime zest.
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