Yes to Yummy

Sweet Potato and Sage Risotto

January 27, 2016 Leave your thoughts Print this page

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I MADE IT. I’M A SECOND SEMESTER SENIOR.

Basically, I have no idea what just happened to me? One minute I was walking through the door with my space cats backpack in August, and the next I was dragging myself out of school while wearing a Pusheen the Cat onesie and bright yellow sunglasses in January? Confusion?

A heavy snowstorm fell on my town the night after the last day of first semester, and when I awoke the next morning, the world was still, covered in a blanket of lovely white. I felt so peaceful watching the flakes fall from the sky, knowing that I had reached the stressful apex of my high school career and was about to giggle my face off on the ride down. With the heat cranked up and my fuzzy purple blanket wrapped around my shoulders, I took out a pencil and just…wrote. Wrote about everything I’ve felt, everything that’s taken place, everything I look forward to in the next few months. It was so nice to just breathe a sigh of relief, because the past five months have been insanely, insanely stressful at times.

On Sunday night, I decided to cook up this risotto after yoga class. And while it’s a delicious dish, I’ve come to realize that it’s more than that: RISOTTO IS A METAPHOR FOR MY LIFE. I know you are now groaning because I’m about to go off on a tangent, but BEAR WITH ME PLEASE, my English teacher this year doesn’t let me be creative and I need to let my imagination fly somewhere.

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The thing about risotto is that you have to stir it. CONSTANTLY. And it gets annoying at times and your arm starts to hurt and you start yelling at your spoon, but you keep going, because you will ruin that risotto if you stop. And just when you think your risotto is done, you take a bite and even after three additions of liquid, it’s still too al dente. But you keep on keeping on, stirring and tending to that risotto until it’s just perfect. And you eat it and cry because carbs are beautiful, especially on a winter night.

Right now, I’m in the transition: I’m stirring my own personal risotto, and it’s not done yet. I’m getting there, but it’s not ready. I’m still adding things, still adjusting the seasonings, still searching for a balance. I am a very impatient person when it comes to waiting for things, so I get anxious and frustrated and awkward at times, but I just keep going, because I know that a delicious future is ahead of me. And I just gotta breathe and get through it.

But hey, stirring can be fun. I can still sing and dance like a fool. I can still have a conversation with someone sitting across from me and laugh at how adorable that smile is. I can still do a spontaneous yoga pose, still think about the complexities of life, still be myself through all of this stirring. And that’s awesome.

Okay. My risotto metaphor is done now. You may now proceed with your life.

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This was one awesome risotto. I mean, sweet potatoes, fried sage, AND white wine?! Sign me up again. It was heavenly. Ugh. Now I’m hungry again.

So, make this risotto (possibly for me, cough, but wait, I can make this for myself hahahaha) and think deep thoughts about life and then just rejoice in delicious warm carbs. Good.

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Sweet Potato and Sage Risotto

Ingredients

Prep Time
Cooking Time
Total Time
Yield 4 servings

3 tablespoons of olive oil

8 large sage leaves

1 red onion, chopped

2 large cloves of garlic, minced

1 cup of arborio rice

1 cup of white wine

3 cups (approximately) of vegetable broth

Salt, to taste

A pinch of nutmeg

A pinch of smoked paprika

1 cup of roasted sweet potato puree

3/4 cup of shredded parmesan cheese

Directions

In the bottom of a Dutch oven or other large, heavy pot, heat the olive oil over medium heat until glistening. Once hot, add the sage leaves, and fry until they are crispy and beginning to turn brown around the edges, about 2-3 minutes. Transfer the fried sage leaves to paper towels and set aside.

To the sage-infused olive oil in the Dutch oven or heavy pot, add the chopped red onion and saute with a pinch of salt until beginning to soften and turn translucent, about 5 minutes. Add the garlic and saute for 1 minute longer, then pour in the rice. Stir frequently for two minutes, then slowly pour in the white wine.

Bring everything to a bubble, then reduce the heat to low, and cook, stirring continuously, until all of the wine has been dissolved. Once things start to look dry again, slowly pour in a cup of the vegetable broth and keep stirring frequently until the liquid is again absorbed. Keep repeating this process until the risotto is thick, creamy, and the rice is fairly (BUT NOT TOTALLY) soft when you take a bite.

Yes, you have to stir constantly. Use it as an excuse for why you didn’t do your AP Stats homework. And no, I don’t know how approximately long this is going to take, or how much liquid you’re gonna have to add. Risotto is one of those things where you sit back, relax, taste as you go, and you’ll know when it’s done. Trust me.

When you think the risotto is just about done, add the nutmeg, smoked paprika, roasted sweet potato puree, and salt to taste. Stir continuously to slightly thicken the risotto, about 3-4 minutes, then taste and adjust the seasonings as necessary. (Hey buddy, go easy on the nutmeg! It can overpower easily!) When you’re satisfied, stir in the cheese and remove from the heat.

Serve immediately with the fried sage leaves on top. Please pour yourself a glass of wine, because I can’t yet. Thank you.


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Until next time, my loves. <3 <3 <3


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