Risotto is one of my very favorite meals to make. A lot of people are intimidated by risotto but it's actually very easy to make. And, there's no need to stir it continuously. Honestly, just stir every few minutes to make sure it doesn't stick to the bottom of the pot. The main ingredients are just arborio rice and broth. From there, you can add pretty much anything you like. The yam is optional but it adds a nice creamy sweetness.
Tomato Yam Risotto
4 T olive oil
1 cup arborio rice
4 cloves garlic, minced
1/2 cup onion, chopped
2 T italian seasoning
1 basket cherry tomatoes
3 cups broth, heated
3 T pesto (optional)
1. Heat olive in a large pot. Saute onion and garlic.
2. Meanwhile, wash yam and poke with a fork. Microwave yam on high for 5 minutes or until soft.
3. Wash tomatoes and cut the large ones in half. Add tomatoes and spices to pot. Cook until soft. Add rice and cook about one minute.
4. Add broth to pot one cup at a time, adding more broth as it cooks away. Stir occasionally, making sure not to let rice stick to bottom of pot.
5. Peel and dice yam and add to pot. Continue adding broth until rice is tender and consistency is soupy.
6. Season with salt, pepper and pesto. Serve with shaved parmesan cheese.