Sweet Potato and Sage Orzotto
I didn't share a single Thanksgiving recipe with you guys. As a matter of fact, for nearly the entire month of November I was MIA. I could make a bunch of excuses about how busy I've been at work, or that my parents were in town, or that I was responsible for a lot of the Thanksgiving meal we all had together.
Or, I could just share a post-Thanksgiving, we-need-to-use-these-sweet-potatoes-soon dish in this "orzotto." My heart was set on sweet potato risotto, but guess who's out of risotto rice? Orzo works as a great risotto substitute in a pinch; since it's a pasta it's just about as starchy as Arborio rice (risotto rice). The trick is in the very slow cooking with very hot broth, allowing the orzo to fully absorb the last addition of broth before adding more. A touch of sage and a touch of Parmesan, and maybe you will want to serve this on Thanksgiving next year, and not just to use up whatever raw ingredients you have left over from the big day.
You will need:
2 tablespoons butter
1 medium sweet potato, peeled and chopped into small cubes
1 small onion, diced
1 clove garlic, minced
1 1/2 cups dried orzo
3 cups hot chicken broth
1/3 cup Parmesan cheese
1/4 cup heavy cream
2 tablespoons chopped fresh sage
Salt and pepper to taste
In a large saute pan over medium heat, melt butter. Add sweet potatoes, onions and garlic and cook, stirring frequently, until all have softened. Add orzo and toast for 2-3 minutes.
Gradually add the hot chicken broth one cup at a time, waiting after each addition until the orzo has fully absorbed the broth and stirring constantly.
Once all broth has been added and orzo is tender, season with salt and pepper, add cream, parmesan and sage. Serve immediately.