Sweet Potato and Sausage Risotto by Mom De Cuisine
Yesterday after I finish snapping a few pictures of dinner, “M” in all of her three years comes up to me and strikes up a conversation that went like this:
M: Mommy, whacha doing?”
Me: “I’m finishing up dinner, what are you doing?”
M: “What’s for dinner?”
Me: “Cheesy rice with sweet potatoes and sausage”
M: “Ohhhh that sounds delicious! Rice is my favorite….but Mommy there is just one problem.”
Me: “Oh yeah, what’s the problem?”
M: “My brother doesn’t like rice, make something else!”
It’s true, my son is probably the pickiest eater on the planet and he won’t eat rice. I offer it to him when ever I make it, but his response is always the same, “No Ma, don’t want it!” Oh well, what’s a Mom to do? I wish I had some great story about how this risotto was the one that turned him into the carb-lover I know is in there somewhere, but it’s not. This was one of the few nights my husband picked something up for him from work.
This risotto was one of those dishes that came together from things I already had on hand. I had planned to make risotto the old fashioned way, you know ladling hot broth into the rice, stirring until it’s absorbed and repeat until the risotto is cooked. But as I started prepping dinner, I was going through a to-do list in my head of everything else I had to get done that night. Then I glanced over and saw my copy of Around My French Table and had, as Oprah would say, an “Ah Ha” moment. A few weeks back the French Fridays with Dorie recipe was Creamy, Cheesy, Garlicky Rice with Spinach (click here to see my version.) Her French version of risotto doesn’t require constant stirring and attention, but comes out creamy and cheesy. This was a great, comforting meal and I’m glad this recipe adapted well to other flavors.
Sweet Potato and Sausage Risotto Recipe
- 1 lb Italian sausage, removed from casings
- 1 onion, diced
- 1 1lb sweet potato, peeled and diced
- 1 tablespoon Italian seasoning
- 1 tablespoon olive oil
- 2 cups Arborio rice
- 7 cups chicken stock
- 1/4 cup shredded provolone
- 1/4 cup milk
- Fried sage leaves for garnish, optional
- Brown sausage and onions over medium high heat and set aside. While sausage browns, heat the oil and cook the sweet potatoes with the Italian spice until the potatoes are crisp on the outside and soft on the inside, about 15 minutes. Set aside.
- To cook the rice, bring chicken stock to a boil. Stir in the rice and cover. Reduce the heat to low and allow the rice to cook, undisturbed until most of the liquid is evaporated about 25 minutes. Turn off the heat and allow the rice to finish absorbing the liquid. Stir the sausage, milk and cheese into the rice until the cheese melts. Gently fold in the sweet potatoes and serve with fried sage leaves immediately.