Sweet potato and fourme d’Ambert risotto {sans gluten}

Risotto de patate douce

Je ne sais pas si vous avez déjà choisi votre plat principal pour le réveillon de Noël, mais voici déjà une première idée qui j’espère vous mettra en appétit. A la fois chic et simple, ce risotto de patate douce à la fourme d’Ambert est le petit plat parfait pour changer de la traditionnelle dinde aux marrons de Mamie Odette. And then, on a aussi le droit de ne pas manger de viande, et/ou sans gluten et ça n’est pas pour ça qu’on doit se contenter de manger des marrons et des pommes dauphines !!! Nous faisons peu de risottos à la maison (because we eat without milk for Mini Mademoiselle) but when we make it we always enjoy it, so for me risotto is a real party dish !

To be enjoyed with a ~~petit~~ large glass of wine (in moderation of course !) and I am sure that you will be satisfied !

Risotto fourme d'Ambert

Risotto de patate douce

Risotto de patate douce et fourme d'Ambert {sans gluten}

2015-12-17 13:25:24

Pour 2 people

To print

Ingredients

1 medium sized sweet potato
150 g of Fourme d’Ambert
200 g from Riz Arborio or Carnoli
60 cl of vegetable broth
1 small onion
7 cl de vin blanc sec
1 drizzle of olive oil
30 g of butter
50 g grated parmesan
Salt and pepper

Preparation

Peel and cut the sweet potato into cubes. Place them in a baking dish and drizzle with olive oil.. Bake approx. 25 min until golden brown.
Heat the broth in a saucepan.
In a skillet, heat the olive oil and fry the finely chopped onion for 10 min on low heat.
Then add the rice and increase the heat..
Pour in the white wine and let boil until completely evaporated then reduce the heat (neither too strong nor too weak).
Add the broth to the rice a ladleful at a time, mix and wait until the rice has absorbed the broth before adding more. Keep adding broth ladle after ladle and taste the rice frequently, it should be soft and a little firm (you may not need all the broth or a little more).
When the risotto is cooked, add the sweet potato cubes off the heat., butter, parmesan and Fourme d'Ambert cut into cubes then season.
let stand 1 minutes and serve immediately.

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