I wanted to wait for something really good for my first official post, but then I realized it was turning into an excuse to procrastinate. It’s time to just get started already! So this very first recipe may not be groundbreaking or particularly sentimental in any way, but it’s a start.
I’m seeing sweet. Sweet potatoes, that is. They just scream fall. And I look forward to cooking them almost as much as I look forward to the leaves changing, the cool air, the soups, stews, cider, apple pie, root veggies and all the other great things about the fall season. So I cooked up three different recipes, wedges, a risotto and some soup. Didn’t get any pictures of the wedges, so I’ll start with the creamy, hearty risotto (not a bad compromise to me!). It’s a relatively simple, healthy recipe inspired by a post on The Lunchbox Bunch.com. I changed it up a little and used white wine instead of soy milk, and bulgur wheat instead of Arborio rice to make it a little healthier.
Sweet potato risotto with bulgur wheat
adapted from: kblog.lunchboxbunch.com/2009/02/recipe-triple-s-risotto-sweet-potato.html
1 cup bulgur wheat
1/2 onion, chopped
1 small shallot, diced
2 cloves garlic, diced
2 small sweet potatoes, cubed (skin left on)
1 bunch fresh sage (8 leaves)
2 tbsp olive oil
3 cups water
1 1/2 cups dry white wine
1 bay leaf
Salt and pepper, to taste
For the potatoes:
Place cubed sweet potatoes on a baking sheet and drizzle with olive oil. Season with salt, pepper and a pinch of cayenne. Stir to coat. Place in a 350 degree oven for 20-25 minutes, until almost cooked through. Should still be a little firm. Remove from oven and set aside.
For the risotto:
Place water in a small soup pan and bring to a simmer, don’t let it boil.
Head olive oil in saucepan over medium heat. Add diced onion, shallots and garlic and saute for 1-2 minutes. Add chopped sage and half of cooked sweet potatoes. Saute a few minutes more. Add bulgur wheat and bay leaf, salt and pepper and stir until bulgur is shiny and coated in the oil. Add 1/2 cup wine and stir until absorbed. Add 1/2 cup simmering water, and stir until absorbed. Continue this process (adding more water than wine) until bulgur wheat is cooked through, about 25-35 minutes. Wait until liquid is absorbed completely before adding more. And stir constantly. (That’s the beauty of homemade risotto!). When bulgur is close to done, remove bay leaf, add remaining sweet potatoes and adjust seasonings to taste. If liquid is being absorbed too quickly and bulgur is not cooking through, reduce heat slightly and continue to add more liquid as needed. Once bulgur is cooked, serve with a sprinkle of chopped fresh sage to garnish and parmesan cheese (optional). Enjoy!