Recipe for yam risotto

Recipe for yam risotto

This morning was less dramatic than yesterday's mouse-inspired fright fest.

Thanks to everyone who told me their own mouse stories - it seems like almost everyone has one. And, as a coworker suggested, I gave my cat a treat last night, to thank her for finding the mouse and for not bringing it to me while I was still in bed. Plus, as Rob and several others pointed out, she would've killed the mouse eventually. She just wanted to play with it first.

Unrelated - I've been wanting to try this recipe for a while now, but just got a chance to do so. It's from my Gooseberry Patch “Christmas All Through the House” book, and it's creamy, warm and filling. Plus, it's relatively easy. The pumpkin seeds add a little crunch, and you might want to make it soon if you have roasted seeds left over from carving pumpkins

Yam Risotto

2 tablespoons butter

1 shallot, minced (I actually used a small minced onion)

1 clove garlic, minced

¾ cup Arborio rice, uncooked

15.5-ounce can yams, mashed (or you could use two cups of fresh, baked sweet potato)

3 cups chicken broth, divided

¼ teaspoon cinnamon

¼ teaspoon salt

1/8 teaspoon pepper

3 tablespoons toasted pumpkin seeds

Garnish: toasted pumpkin seeds, optional

Melt butter in a saucepan, add shallot and garlic. Saute one minute or until soft. Add rice, heat one minute. Mix in yams and ½ cup chicken broth. Heat until liquid is absorbed, then stir in another ½ cup broth. Continue heating for 15 minutes, stirring constantly. Add broth a ½ cup at a time, as previous additions have been absorbed. Remove from heat and stir in cinnamon, salt, pepper and 3 tablespoons pumpkin seeds. (I had to let my risotto stand for a bit to absorb all the liquid.) Sprinkle with additional pumpkin seeds, if desired. Serve warm. Serves four.


Photo is from this website.

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