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garlic shallot olive oil risotto rice lamb thyme fresh sage pumpkin parmigian reggiano whole grape tomatoes
Viewed: 53 - Published at: 3 years agoIngredients
- 1 yam in 1/2 in. dice
- 2 garlic cloves minced
- 1 large shallot chopped
- 2 tbsp olive oil
- 1 cup risotto rice
- 2 cups lamb (or other homemade meat or vegetable stock) plus water, as needed, heated to a simmer
- 1 tbsp chopped fresh thyme (or 1 tsp dried)
- 1 tbsp chopped fresh sage (or 1 tsp dried)
- 1 15oz can of pureed pumpkin
- 1 cup grated parmigian reggiano
- 1 cup whole grape tomatoes
Method
- Cook yam in 1/2 cup water over moderate heat in a sauce pan until tender (approx. 15 min.)
- Saute garlic and shallot in olive oil until soft
- Add rice and stir until coated with oil
- Gradually add in 1/2 cup increments the hot stock and pumpkin puree, stirring, until the rice is al dente.
- Add herbs, reserved yam, cheese, and salt and pepper to taste.
- Add grape tomatoes and allow to "steam" in the risotto for 5 minutes before serving.
