Great Harvest Bread
Real Food. Real People.

01/20/2015
 Sweet potatoes are in season so they’re at their tastiest. We at Great Harvest in Tulsa aren’t one to miss out on the opportunity to take advantage of this, so today we’d like to offer you a recipe for roasted sweet potato risotto, a twist on the Italian classic that makes the most of the vegetable’s deep, delicious flavors.

Ingredients (serves 4):

1 large sweet potato (peeled and chopped)
¼ teaspoon each of nutmeg, paprika, salt and pepper
3 tablespoons olive oil
4 tablespoons unsalted butter
1 shallot (diced)
2 garlic cloves (minced)
1 ½ cups risotto rice (arborio)
1 ½ cups white wine (dry is best)
4 cups chicken stock (use vegetable stock for a vegetarian option)
⅓ cup parmesan (grated)
4 slices bacon (optional)
3 tablespoons mix of sage, parsley and rosemary (chopped finely)

Method:


Preheat your oven to 40 degrees Fahrenheit. In a bowl, combine the sweet potato with 2 tablespoons of olive oil and all the spices, then toss it around to coat it. Spread it on a baking tray and roast for 30 minutes, tossing it around occasionally so it cooks evenly. Remove it from the oven, put it back into the bowl and mash it (you can use a blender if you need to). While the potatoes roast you can cook the bacon (if using it) and set it to one side.

In a small pan, heat your stock until just below boiling. Heat a large pan over a medium heat, add the other tablespoon of olive oil, then adds the shallots along with a pinch of salt and cook until they’re transparent. Add the garlic and cook for a further 3 minutes. Increase the heat a little then add the rice and stir it around to coat it in oil. Cook for around 5 minutes, stirring frequently, until the rice begins to turn translucent. Reduce the heat to medium/low and start to add the wine a little at a time. When nearly all of it is absorbed, add ⅓ of the warmed stock. Stir continuously until this has been absorbed, then add the next 1/3 . Repeat until the stock has all been absorbed. This whole process will take around half an hour. Test the rice and if it still a little too chewy, add more liquid (a little more wine won’t do any harm!). While you are doing this, brown the rest of the butte by heating it in a small pan and whisking regularly until it starts to brown. Watch it carefully or even consider asking someone else to take care of whisking it, as if it burns it will be ruined.

Bring the heat right down to low, then stir in your sweet potato, then stir in most of the parmesan (save a little for garnishing) and the browned butter. Serve in warmed bowls, topping with extra parmesan, a sprinkle of chopped herbs, and bacon. 

If you’re looking for other seasonal delicacies, make sure to drop by Great Harvest for a range of mouthwatering sweets and treats and the bestbread in Tulsa. Nothing beat mopping up the last of your risotto with a slice of one of our whole grain loaves. Call 1 918-878-7878 to find out what we have in store today.
Great Harvest Bread of Tulsa
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