Today I am going to share with you a healthy risotto recipe that is bursting with delicious flavor! This sun dried tomato sweet potato risotto recipe is from the brand new book The Calcium Connection: The Little-Known Enzyme at the Root of Your Cellular Health (April 6, Skyhorse) by Brunde Broady. Because Calcium ATPase is an enzyme that serves as a critical biomarker of health, she provides practical methods to protect your levels of Calcium ATPase from avoiding household toxins to recipes that boost Calcium ATPase levels and overall health.
Broady worked with expert Stefanie Sacks, MS, CNS, CDN, a culinary nutritionist and author of What The Fork Are You Eating, to create this recipe for The Calcium Connection. Sure, I love that it is a healthy choice but I love that it tastes good even more! Thanks to Skyhorse for allowing me to republish her recipe here.
Sweet Potato Sundried Tomato Risotto
Description of the risotto recipe from the book-
I am a huge risotto fan but hold the dairy please as well as the traditional complexities of cooking it! For years I have been experimenting with ways to make this Italian specialty with ease and without too many heavy ingredients. So here is my version that can appeal to the vegans as well as those who want a little parmesan. Once you master this dish, you can easily get creative with the vegetables you add in (i.e. try asparagus and tomato at some point). Enjoy over the course of a few days or freeze for up to 2-3 months.
Sweet Potato Sundried Tomato Risotto Recipe
- ¼ cup extra virgin olive oil
- 1 medium onion, small dice (about 1 ½ cups)
- 1 cloves garlic, minced
- ½ cup sundried tomatoes, rough chop (about 10 halves)
- 1 medium sweet potato with skin, small dice (about 2 cups)
- 2 tablespoons sage, rough chop
- 1 teaspoon rosemary, picked and rough chopped
- 1 tablespoon grated parmesan or nutritional yeast
- 1½ teaspoon salt
- 1 cup arborio rice
- ½ cup red wine (optional)
- 4½ cups water (if not using wine, add additional ½ cup water)
- fresh ground pepper, to taste
- 2 tbsp grated parmesan cheese for garnish, optional
- Prep garlic, onion, sundried tomato, and sweet potato.
- In a medium pot, combine oil, garlic, and onion. Sauté on medium heat until golden, about 3 minutes.
- Add sundried tomatoes, sweet potatoes, sage, rosemary, parmesan or nutritional yeast, and salt. Mix well and cook for another 5 minutes.
- Add rice, mix well, and then add 2 cups of liquid (wine and water). Be sure to stir frequently until liquid absorbed. Repeat with another 2 cups of liquid, then a final 1 cup stirring frequently until liquid is absorbed. Turn off heat.
- Finish with fresh ground black pepper and more cheese (or nutritional yeast) to taste.
Sweet Potato Sundried Tomato Risotto Recipe
|Amount Per Serving:|
|% Daily Value*|
|Total Fat 16.03 g||24.6%|
|Saturated Fat 3.08 g||15%|
|Trans Fat 0.0 g|
|Cholesterol 3.16 mg||1%|
|Sodium 978.07 mg||40.8%|
|Total Carbohydrate 61.96 g||20.3%|
|Dietary Fiber 8.04 g||32%|
|Sugars 7.7 g|
|Protein 9.92 g|
|Vitamin A 35.3 %||Vitamin C 29.53 %|
|Calcium 17.82 %||Iron 25.44 %|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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So, as you can tell, it is pretty much your standard risotto ingredients like arborio rice plus some nutritious veggies. Using arborio rice (a type of short-grain rice) is essential and the higher starch content is a huge part of what makes the creamy risotto texture. The addition of sweet potatoes gives it a delicious sweetness and the sun dried tomatoes give it a tangy, full bodied flavor.
You can substitute nutritional yeast (from makers such as Bragg or Bob’s Red Mill) for the parmesan cheese. This substitution makes it a vegan risotto.
You can substitute white wine for the red wine though the red wine will provide a slightly deeper color and richness to the dish. The kind of wine is up to what you think would taste great with sweet potato and sun dried tomato. I like a Pinot Grigio or Chardonnay.
Vegetable broth may be used in place of water.
How To Make Risotto
I just love Italian recipes. Making risotto is as simple as sautéing the sliced garlic clove and diced onion in olive oil for a few minutes and then adding in your vegetables and sautéing for another 5 minutes.
Next comes the process of adding the rice and then slowly adding small parts of the liquid until absorbed while constant stirring using a wooden spoon. When all the liquid is absorbed and the rice grains are slightly al dente, you can turn off the heat, garnish and serve. Enjoy!
The sweet potatoes and the sun dried tomatoes go so well together to bring a sweetness balanced out the lovely acidity of the tomatoes and complimented by the herbaceous fresh rosemary and sage. And the onion and garlic are a must for the base of any great risotto! This risotto is an excellent choice served as a side dish or as a main course, depending on quantity.
It is surprisingly easy to make a bold, restaurant style dish right in your own home. It has such a wonderful flavor. Have you ever tried making risotto before? Do you think you will this sun dried tomato sweet potato risotto now? It is certainly worth trying!
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Deeba Kalanchvi says
This sweet potato risotto is awesome and so yummy. I love the fresh sage in there. This is one of my favorite healthy recipes now.