Sweet Potato And Pecan Risotto

• 4 tablespoons butter
• 2 tablespoons minced shallots
• 1 medium sweet potato, cut into small cubes (about 8 ounces or 2 cups)
• 1/3 cup chopped pecans
• 2 -3 cups vegetable broth
• 1 cup arborio rice (about 6 to 7 ounces)
• salt & freshly ground black pepper, to taste
• 1/2 cup fresh grated parmesan cheese
• 1 tablespoon finely chopped green onion tops or 1 tablespoon fresh parsley

1. Heat vegetable broth to the boiling point; reduce heat to the lowest setting to keep hot.
2. In a medium saucepan, melt butter; add minced shallot and pecans; cook until shallot is tender.
3. Add rice and cook, stirring, until well blended.
4. Stir in sweet potato and about 3/4 cup of the hot broth into the rice mixture.
5. Cook over medium-low heat, stirring constantly, until liquid is absorbed.
6. Continue adding liquid, 1/3 cup at a time, stirring frequently, until the rice and sweet potato are tender; do not over cook, the texture should be creamy a little loose, approximately 25 minutes (amount of broth added will be between 2 1/2 and 3 cups).
7. Stir in Parmesan cheese and green onion or parsley.
8. Taste test and add salt and freshly ground black pepper as required.

butter, shallots, sweet potato, pecans, vegetable broth, arborio rice, salt, fresh grated parmesan cheese, green onion

Taken from www.food.com/recipe/sweet-potato-and-pecan-risotto-284593 (may not work)