Mushroom Risotto stuffed Roasted Sweet Potato
Mushroom Risotto stuffed Roasted Sweet Potato is a warm, hearty and earthy vegetable dish that pairs perfectly with a farm-to-table dinner.
Mushroom Risotto stuffed Roasted Sweet Potato
Mushroom Risotto stuffed Roasted Sweet Potato is a warm, hearty and earthy vegetable dish that pairs perfectly with a fresh farm-to-table dinner.
Ingredients
- 2 large sweet potatoes halved horizontally
- 2 TB olive oil
- 2 leeks white part only, thinly sliced
- 2 shallots finely chopped
- 1/2 lb fresh wild mushrooms oyster, shiitake, portabella - finely chopped
- 1 cup Aborio risotto rice
- 3-1/2 cup vegetable stock
- salt and pepper to taste
- fresh grated parmesan cheese for garnish
- chopped fresh green scallions or chives for garnish
Instructions
- Set the oven to 400 degrees. Cross hatch the flesh of the sweet potato. Brush with olive oil. Set in a shallow baking dish. Roast the potatoes until tender.
- About 25 minutes before the potatoes are done prepare the risotto. In a small flameproof casserole heat the oil and cook the leeks for 10 minutes stirring often until they are translucent.
- Add the shallots and mushrooms and stir thoroughly. Cover the pan and cook the vegetables for 10 to 15 minutes or until the mushrooms release their liquid.
- Turn the heat to high and stir in the rice. Cook over medium heat stirring for1 minute. Add 1 cup of the hot vegetable stock turn the heat to low and cook stirring constantly until the rice has absorbed most of the liquid.
- Continue adding the hot stock ½ cup at a time until the rice is tender but still has some bite. The rice mixture should be moist but not soupy. Add plenty of salt and pepper to the risotto and divide it among the sweet potato halves. Sprinkle with scallions or chives.
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