Honey-Roasted Sweet Potato and Carrot Risotto with Ricotta Salata
 
 
Normally a very attention intensive dish, this risotto employs an almost hands-free method that lets you cook it without having to stand over the pot! It gets it's sweet and savory flavors from honey-roasted sweet potatoes and carrots, and creamy ricotta salata.
Yield: 4-6 servings
Ingredients
For the honey-roasted vegetables
  • 2 tbsp olive oil
  • 2 tbsp honey
  • 3 medium carrots, peeled and cut into ½-inch dice
  • 1 medium sweet potato, peeled and cut into ½-inch dice
  • salt, to taste
For the risotto
  • 5 cups vegetable broth
  • 1½ cups water
  • 4 tbsp unsalted butter
  • 1 large onion, chopped finely
  • salt, to taste
  • 1 medium garlic clove, minced
  • 2 cups arborio rice
  • 1 cup dry white wine
  • 4 oz ricotta salata, crumbled
  • 1 tsp lemon juice
  • 1 tsp minced fresh thyme
  • 2 tbsp minced fresh parsley
Instructions
  1. Heat oven to 450F. In a medium bowl, toss together the olive oil and honey with the carrots and sweet potato cubes. Season to taste with salt. Spread on a parchment-lined baking sheet and roast for 20-25 minutes, or until tender. Remove from the oven and set aside.
  2. Meanwhile, start the risotto. Bring the broth and water to a boil in a medium saucepan over medium heat. Reduce the heat to low to maintain a simmer.
  3. Heat 2 tbsp butter in a large Dutch oven over medium heat. When the butter has melted, add the onion and ¾ tsp salt. Cook, stirring frequently, until the onion is softened, 4-7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add in the rice and cook, stirring constantly, for 3 minutes or until lightly toasted and starting to look translucent around the edges.
  4. Add in the wine and cook, stirring constantly, until almost completely absorbed, about 2-3 minutes. Stir in 5 cups of the hot broth mixture. Reduce the heat to medium-low. Cover and simmer for 16-19 minutes, or until the rice is al dente and almost all the liquid has been absorbed, stirring twice during cooking.
  5. Add in ¾ cup of the remaining hot broth mixture. Stir gently until risotto becomes creamy. Stir in the cheese. Remove from the heat and cover. Let stand for 5 minutes. Stir in the remaining butter, lemon juice, thyme, parsley, and roasted vegetables. Season to taste with salt and black pepper, adding more broth as necessary to reach desired consistency.
Notes
Heavily adapted from Cook's Illustrated
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/03/honey-roasted-sweet-potato-and-carrot-risotto-with-ricotta-salata.html