Sweet Potato Risotto with Pecans Paired with Pinot Noir

Now that the temperatures are beginning to cool it’s time to enjoy all the delicious fall flavors. This month we are highlighting a wonderful southern dish to pair with our Pinot noir.  I especially like our 2010 Pinot noir Dundee Hills with this risotto. Hope you enjoy!

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Sweet Potato Risotto with Pecans

Ingrediants:

  • 4 tablespoons butter
  • 2 tablespoons minced shallots
  • 1 medium sweet potato, cut in small dice, about 8 ounces or 2 cups
  • 1/3 cup chopped pecans
  • 2 to 3 cups vegetable broth
  • 1 cup Arborio rice (about 6 to 7 ounces)
  • salt and freshly ground black pepper, to taste
  • 1/2 cup fresh grated Parmesan cheese
  • 1 tablespoon finely chopped green onion tops or fresh parsley

Directions:

Heat 3 cups of vegetable broth to the boiling point; reduce heat to the lowest setting to keep hot.

In a medium saucepan, melt butter; add minced shallot and pecans; cook until shallot is tender.Add rice and cook, stirring, until well blended.Stir in sweet potato. Stir about 3/4 cup of the hot broth into the rice mixture. Cook over medium-low heat, stirring constantly, until liquid is absorbed. Continue adding liquid, about 1/4 to 1/3 cup at a time, stirring frequently, until the rice and sweet potato are tender (not overly soft). The texture should be creamy a little loose. This will take about 25 minutes and about 2 to 3 cups of broth. Stir in Parmesan cheese and green onion or parsley, then taste and add salt and freshly ground black pepper to taste.
Serves 3 to 4.

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