Ginger Sweet Potato Risotto with Honey Glazed Brussel Sprouts

This was so good it didn't even need the chicken I had planned for it. For the sprouts, I blanched them first, then fried them to get a bit of colour and sweetness to them. A bit of butter and honey, salt and pepper at the end finished them nicely. The honey goes well with the slight bitterness of the vegetables. 

Ginger Sweet Potato Risotto

    1 tablespoon olive oil

    1/2 cup onion, finely chopped

    2 cloves garlic, minced

    2 tbsp fresh ginger, minced

    1 cup sweet potato, peeled, cut in small cubes

    1 cup Arborio rice

    2 tsps curry powder

    1/2 cup dry white wine

    2 1/2 cups hot chicken stock

    salt and pepper to taste

    1/2 cup finely grated Parmesan cheese

    2 tbsp butter

    Salt and pepper to taste

   1. Heat the olive oil in a large saucepan over medium heat. Add onion, ginger, garlic, sweet potato and cook, stirring until onion is soft but not browned. Pour in the rice, and cook stirring for 2 minutes, then stir in curry powder and wine. Continue cooking and stirring until the liquid has evaporated. Add hot chicken stock to the rice 1/2 cup at a time, stirring and cooking until the liquid has evaporated before adding more.

   2. When the chicken stock has all been added, the rice is cooked but not mushy and the liquid has evaporated but is still a bit runny remove from the heat and stir in the Parmesan cheese and butter. Season with salt and pepper.

You may need more or less chicken stock, depending on how the rice cooks.

You can use fruit juice instead of the wine if you like. It tastes pretty good!