I don’t know if you have already chosen your main dish for Christmas eve, but here is already a first idea, which I hope will put you in appetite. Both chic and simple, this risotto sweet potato with fourme d’ambert is the small dish perfect for a change from the traditional turkey with chestnuts Mamie Odette. And then, we also have the right not to eat meat and/or gluten-free and it is not for that that we must be content to eat chestnuts and potato croquettes !!! We do a little bit of risotto at home (because we eat without milk for Mini-Miss), but when we do we have fun always, so for me the risotto it is a true festive dish !

Enjoy with a small glass of wine (with moderation of course !) and I am sure that you will be satisfied !

Risotto of sweet potato and fourme d’ambert {gluten-free}

For 2 people Save Print Ingredients

  • 1 sweet potato of average size
  • 150 g of fourme d’ambert
  • 200 g of Arborio rice or Carnoli
  • 60 cl of vegetable broth
  • 1 small onion
  • 7 cl of dry white wine
  • 1 drizzle of olive oil
  • 30 g of butter
  • 50 g of grated parmesan cheese
  • Salt and pepper

 

Preparation

  • Peel and cut the sweet potato into cubes. Arrange in a baking dish and drizzle with olive oil. Bake for about 25 minutes until they are golden brown.
  • Heat the broth in a saucepan.
  • In a saute pan, heat the olive oil and sauté the onion, previously finely minced for 10 min at low heat.
  • Then add the rice and turn up the heat.
  • Pour the white wine and let boil until complete evaporation and reduce heat (neither too strong nor too weak).
  • Add the broth to the rice one ladle at a time, mix and wait that the rice has absorbed the broth before adding more. Continue to add broth ladle after ladle and taste frequently the rice, it must be fluffy and a little firm (you may not have need all of the broth or a little more).
  • When the risotto is cooked add off the heat the sweet potato cubes, butter, parmesan cheese and fourme d’ambert, cut into cubes and then season to taste.
  • Let stand 1 minute and serve immediately.

 

Written by Doc

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