Worst Blog Ever

Another great find!  Today we tried a new recipe from Eats Well With Others.  This is the first time we have tried any of the recipes from this site, and judging by the results we had tonight, we will be going back often!  We made the Mexican Sweet Potato Risotto, and it was phenomenal!

The recipe is below, but I heartedly recommend that you go to her blog to check out the amazing food she prepares.


Mexican Sweet Potato Risotto
Recipe Source: Joanne-eatswellwithothers.com

Ingredients
3 sweet potatoes, or about 1 1/2 lb
4 cups vegetable/chicken broth + 4 cups water
1 tbsp olive oil
1 onion, diced
12 oz arborio rice
1 chipotle in adobo, minced
2 tbsp adobo sauce
1 tsp hot chile powder
1 tsp cumin
Juice from 1/2 lime
salt and black pepper, to taste
cotija cheese, freshly grated

Directions

1. Roast the sweet potatoes at 400 degrees for 45 minutes to an hour, or until fork tender.  Let them cool so that they can be touched, then cut them in half and scrape the insides out into a bowl.  Mash with a potato masher.
2. Bring 4 cups vegetable or chicken broth plus 4 cups water to a simmer.  Add 1/4-1/2 cup of this mixture to the potatoes so that they have a looser consistency and will blend better into the risotto.
3. As the broth/water is getting to a simmer, head 1 tbsp olive oil in a nonstick skillet over medium heat.  Add the onion into the pan and saute for 3-4 minutes or until translucent.  Add the rice to the skillet and saute for one minutes, stirring constantly so it doesn't burn.  Add in the chipotle pepper and adobo sauce.  Stir.
4. Pour the broth/water mixture into the rice in 1/2 cup-ish increments, stirring continuously, and only adding the next half cup after the previous one has almost evaporated.  Keep doing this until the arborio rice is just about al dente.  Add the sweet potato mash to this mixture, stirring it in until it is fully incorporated.  Add the cumin and chile powder.  Mix in.  Add the lime juice and salt/pepper to taste.
5. Ladle into four bowls. Grate some cotija cheese on top of each bowl.

The only thing that we would do differently the next time is to add a bit more cumin, add one or two more chipotles and we might add black beans to the mixture the next time.