About the Dish

Per Serving
Calories 543
Total Fat 20 g
Saturated Fat 11 g
Trans Fat 0 g
Cholesterol 43 mg
Sodium 707 mg
Total Carbohydrates 83 g
Dietary Fiber 4 g
Sugar 9 g
Protein 14 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.

Pumpkin Beer

Pumpkin beers are all the rage this time of year, but pairing a pumpkin beer can be tricky. You get the flavor of pumpkin, cinnamon, nutmeg and brown sugar, so most will think dessert. However, pumpkin and sweet potato are like flavors, so they complement each other while also letting the nutmeg shine.

Dogfish Head Punkin Ale, Milton, Delaware

Zinfandel - California

A Zinfandel will complement the sweet potatoes as well as the fall spices in the dish. The fruity flavors and moderate tannins of Zinfandel will blend this meal into a masterpiece.

Neal Zinfandel Napa Valley, California

METHOD

1
• Place a saucepan over high heat. Add 4 cups water, bouillon and rosemary. • When water boils, stir to dissolve bouillon. Keep warm over low heat.
2
MISE EN PLACE • Peel and finely chop shallot. • Peel sweet potato. Shred 2 cups on a grater. • Remove greens stems, and finely chop. Roughly chop leaves.
3
• Place a deep sauté pan over medium heat. Add 1 teaspoon olive oil. When oil is hot, add shallot and green stems. Cook, stirring, until shallot is translucent, about 2 minutes. • Add rice and kosher salt. Cook, stirring, until rice smells nutty, about 2 minutes. • Add sweet potato and greens leaves. Cook, stirring, until greens are just wilted, about 2 minutes.
4
• Remove rosemary sprig from broth. • Reduce heat under rice to medium-low. Stir 1/4 cup broth into rice. Cook, stirring vigorously, until liquid is almost fully absorbed. • Repeat this process until you’ve used all the broth and the rice is tender but still firm (“al dente”). Tip: The dish should be a similar consistency to firm rice pudding. If it is too stiff or you’d prefer rice to be more tender, stir in a little warm water. If risotto is too thin, cook a little longer.
5
Stir in half of Parmesan, butter and nutmeg. Taste and adjust seasoning as desired with kosher salt and black pepper.
6
• Divide risotto between 2 bowls. • Top with remaining Parmesan, and enjoy!

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