Looking for a warm, hearty meal that’s a little sweet and a little spicy? Perfect! The Fisher® Walnut Halves & Pieces add texture and crunch to this risotto dish that you’ll crave.
Sweet Potato Risotto with Glazed Walnuts
Walnut
Main DishSide Dish
Appetizer
Gluten FreeVegetarian
prep
40
minscook
40
minsmake
6
servings1-1/2 poounds
peeled, cubed sweet potatoes (about 4 cups)
1 cup
coarsely chopped Fisher® Walnut Halves & Pieces
1/2 teaspoon
kosher salt, divided
1/4 teaspoon
cayenne pepper
1/4 teaspoon
ground cinnamon
1/4 teaspoon
ground black pepper, divided
1/2 cup
maple syrup, divided
6 cups
vegetable broth
2 tablespoons
olive oil
1 tablespoon
butter
1
onion, chopped
1 cup
risotto rice (Arborio or Carnaroli)
1 tablespoon
finely chopped fresh rosemary
Food Safety Instruction
DIRECTIONS
- Heat oven to 400°F. Arrange potatoes in baking pan in even layer. Bake 30 minutes or until tender; set aside.
- Meanwhile, combine Fisher® Walnuts ¼ teaspoon salt, cayenne, cinnamon and ⅛ teaspoon black pepper in large skillet. Cook on medium heat 1 minute, stirring frequently. Add ¼ cup maple syrup; stir to coat. Spoon onto cookie sheet. Cool completely.
- Heat broth in medium saucepan. Heat oil and butter in separate large saucepan on medium heat. Add onions; cook and stir until translucent. Stir in rice; cook and stir 2 minutes. Add broth ½ cup at a time, stirring occasionally until absorbed after each addition. (This may take 30 minutes.)
- When rice is tender, gently stir in rosemary, cooked potatoes, glazed nuts, and remaining salt and pepper. Remove from heat. Add remaining ¼ cup maple syrup; mix well.
PRODUCT USED
Tips
For a vegan recipe, omit butter and increase olive oil to 3 tablespoons.
