Sweet Potato Ginger Risotto
Makes 3 – 4 servings
1/4 cup olive oil
1 small onion, minced
1 cup rice
4 to 6 cups warm dashi
1 cup sweet potato cubes (1/2-inch cubes)
1 tablespoon minced fresh ginger
1 tablespoon unsalted butter
1. Heat the olive oil in a large sauce pan over medium heat. Add the onions and cook until they are translucent. Add the rice, stirring continually until the grains start to brown slightly and are well coated with oil. Continue stirring constantly to prevent the onions and rice from burning.
2. Reduce the heat to low and carefully add in 1/2 cup of dashi while stirring continually. Season with salt and then stir in the potato cubes. Cook until almost all the liquid has evaporated, then add another 1/2 cup of dashi. Continue adding dashi, 1/2 cup at a time, stirring until liquid is absorbed before adding more. Repeat this process until the risotto is al dente (aproximately 30 minutes).
3. Once the rice is creamy and al dente, remove the saucepan from the heat, add additional salt if necessary, stir in the butter, and serve immediately.