"This is a recipe I made up! Subtle sweet potato taste with beautiful colors!"
1 1/2 tablespoons
dry white wine
garlic cloves, finely chopped
1 cup uncooked arborio rice or 1 cup
other short-grain rice
mashed cooked sweet potato
3 cups chicken broth or 3 cups
vegetable broth, warmed
grated parmesan cheese
chopped fresh rosemary leaf
salt & freshly ground black pepper
Heat 1 T butter in a saucepan and add onion and garlic. Cook for 3-4 minutes, stirring frequently, until onion is tender. Stir in rice and cook 1 minute more, stirring constantly.
Add wine and cook until evaporated, stirring.
Stir in sweet potato and 1/2 cup of broth. Cook, stirring constantly, until liquid is completely absorbed. Stir in 1/2 cup additional broth. Continue cooking about 20 minutes,stirring constantly and adding 1/2 cup of broth at every time previous additions have been absorbed until rice is creamy and tender. Add the remaining butter and peas and cook until heated, stirring throughout. Remove from heat. Stir in remaining ingredients.