Sweet Potato & Gorgonzola Brown Rice Risotto

Either it’s spring or mother nature is playing a cruel game with DC’s emotions. These consecutive days of 83 and sunny are giving me senioritis… without the silver lining of summer vacation. So what do normal people make when it’s beautiful and summery outside? Definitely not risotto.


Call me crazy, but I’d do it again.


Sweet Potato & Gorgonzola Brown Rice Risotto

1 large sweet potato, cooked through and cubed
2 cups chicken/vegetable broth
2 cups water
2 tablespoons olive oil
2 shallots, minced
1/3 cup white wine
3/4 cup brown rice
1 ounce gorgonzola cheese
salt and pepper
cayenne pepper

Microwave the sweet potato 6-7 minutes, until soft. Add water and broth to a pot and bring to a simmer. In a large skillet, heat olive oil and add shallot. After a minute add white wine and reduce by half. Add rice followed by 1/2 cup of broth mixture. Continue adding 1/2 cup of broth to rice mixture until is absorbed by the rice, about 25-30 minutes, stirring often. When tender, stir in sweet potato and gorgonzola until melted. Season with salt, pepper and cayenne to taste. Top with crumbled gorgonzola. Serves 3 with heaping salads on the side.


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