PUMPKIN SWEET POTATO RISOTTO
BY DANI TAYLOR
3 cups vegetable stock
2 tbsp olive oil
¼ cup diced onions (about half a small onion)
1 tsp minced garlic
1 cup rice (I used arborio)
1½ Tbsp apple cider vinegar
dash of nutmeg
pinch of cloves
⅓ cup pumpkin puree
1 small sweet potato, cooked and cubed (about 1½ cups)
Salt and pepper to taste
Warm vegetable stock in a saucepan over low heat. It should be gently steaming while you make the risotto, not simmering or boiling.
Heat the oil over medium heat, in a large saucepan or high-sided skillet and sauté onions and garlic until onions are tender, about 3-5 minutes.
Add the rice and stir until everything is coated with oil and the edges of the rice turn translucent.
Add apple cider vinegar, stir and simmer until the pan is almost dry.
Add ¾ cup of vegetable stock, nutmeg and cloves and stir.
Wait until the liquid is almost completely absorbed before continuing to add more stock ¾ cup at a time. Stir in pumpkin and sweet potato cubes with the final batch of stock.
You'll know the risotto is ready when the rice is tender, but still has a little bite to it.
Turn off the stove and add another ½ cup of vegetable stock to make the risotto extra creamy.
Season with salt and pepper to taste.
Makes 4 servings.
Nutritional Information per serving: 276 calories, 50g carbohydrates, 7g fat, 4g protein