I didn’t grow up celebrating Thanksgiving but I happily (and quickly) embraced it when I moved to the US. I mean, what’s not to love about it? A day to eat until your heart is content and nobody will judge you? I’m in!
The other day I was browsing Pinterest and noticed that there are a lot of different spins to Thanksgiving dishes. It made me realize that our Thanksgiving meal is pretty traditional in every sense of the way. The turkey, mash potatoes, dressing, gravy, peas, etc. None of them have exotic herbs or ingredients that would make them a little less ordinary. And you know what? I’m perfectly okay with that!!! In fact, I prefer it that way. Why introduce new stuff to the menu that goes together perfectly already.
But sometimes I do dream about an exotic but still simple menu where everyone will be amazed and will say yum! I don’t think my family is ready for that just yet 😉 If my fantasy were to come true, I would probably serve this simple but delicious Sweet Potato Risotto as one of the side dishes.
By the way, Mr. Delish and I took a short trip to Pittsburgh for a Steeler’s game on Sunday 11/1 and returned home last Tuesday. Let me tell you that I loved Pittsburgh! The weather was perfect, ate amazing food and met very lovely people. I was lucky to see some of their fall colors (something we don’t have in Phoenix) and fell in love with their red leaf trees. I couldn’t help it and had to collect some leaves from the ground and pack them in my suitcase! I think they make great props in these photographs don’t you?
Recipe adapted from Cuisine at Home
- 2 cups low-sodium chicken broth, divided use
- 1 tablespoon unsalted butter
- 1/2 cup finely diced onion
- 1/2 cup dry Arborio rice
- 1/4 cup dry white wine
- 1/2 cup sweet potato in small cubes (peeled)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon chopped fresh thyme
- Salt and pepper to taste
- Warm broth in a saucepan over low heat or in microwave. Keep warm.
- In a medium saucepan over medium heat, add the butter and sauté the onion and arborio. Cook until translucent, about 3 minutes.
- Deglaze with wine, simmer until nearly evaporated, then add 1 cup warm broth.
- Reduce heat to medium-low and simmer, uncovered, 10 minutes.
- Stir in remaining broth, and sweet potato; cook, stirring frequently, until Arborio and sweet potato are tender, about 10 minutes.
- Finish with Parmesan, thyme, salt, and pepper and mix well.