Farmers' Market Friday - Last Minute Ideas {Sweet Potato & Arugula Risotto}

I was stuck for something to make for dinner the other night. Usually when that happens, I search the fridge for what vegetables I have on hand, defrost some meat and make up something on the fly. This time, however, I relied more on the pantry. We just recently got a new fridge, and, in the process of restocking it and rearranging the pantry in an entire kitchen edit, I was keenly aware of what I had on hand. 

To be honest, risotto isn't one of my go-to items. I've only made it once before, and I'm not entirely sure why. I think there is an unfair idea that it is hard to make or takes a lot of babysitting which might just keep it out of the top spots for things to make in a hurry. But, truly, it isn't that hard, and takes just about 30 minutes or so to make, so I think it will be more of a go-to dish around here in the fall and winter.

The basic method of making risotto (a Northern Italian rice dish in which rice is cooked in broth to a creamy consistence) remains the same regardless of your flavorings and additional ingredients; you cook rice (classically, the arborio variety) slowly, gradually adding broth so that the rice kernel expands, the outer layer dissolves and the whole thing takes on a luxurious, creamy texture.  This base can take on a whole range of flavor combinations that are limited only by your imagination. 

For my purposes, I wanted to use some leftover baked sweet potato that I had in the fridge and some bright, fresh, peppery arugula that was at the market. The combination was wonderful - sweet and creamy accented with that peppery arugula. It definitely earned a place on the dinner rotation.

From the market: 
Sweet Potatoes
Arugula
Onion
Olive oil

Sweet Potato & Arugula Risotto

serves 4

• 1 Tbsp olive oil
• 1/2 large onion, diced
• 2 C. baked sweet potato, peeled and diced
• 1 C arborio rice (local HEB has store brand available in rice section)
• 3 C chicken broth, heated
• 2 Tbsp butter
• 1/4 C grated Parmesan cheese
• 2 large handfuls of arugula leaves, rough chopped

1. In a large saucepan, heat olive oil over high heat, add onions and cook until soft and glassy. (if they take on a little color, that's okay, too.)
2. Add dry rice grains and stir to ensure that each kernel is coated with oil.
3. Add 1.5 C of hot broth; bring to a boil slowly, then reduce heat to a simmer. As broth is absorbed, add small additional amounts of broth & stir often. (if you have your heat at the right setting, you will not need to stand and stir continuously - steady simmer is what you want and not a rapid one).
4. Cook the rice until it is slightly al dente (still has a little bite) and most of the broth has been absorbed. Add the sweet potato cubes and stir to incorporate. Rice should be creamy. (This process takes about 20 minutes) 
5. Finish risotto by stirring in the butter & cheese & arugula leaves. 
6. Remove from heat and season with salt and pepper to taste.

There are many risotto variations - pumpkin and butternut squashes are a natural partner to the rice base. You can also do a mushroom variation by skipping the squash and adding sliced mushrooms during the cooking process. So many different options with just one basic cooking method - that's my kind of dish!

Happy Cooking!

sld

Disclosure: I was invited by Wolf Ranch Farmer's Market to visit and meet the vendors and was provided Market Money with which to purchase ingredients for use in the Farmers' Market Friday posts.  I was not compensated to write this article and all opinions are my own.

Tweet