This Seafood Sweet Potato Risotto Recipe is an elegant dish, made with baby shrimp or a seafood medley. It’s the perfect cozy dish to serve for guests!
Friends, as I’m sitting in my new favorite spot (right by the wood stove), and looking out past the foot of snow on our deck, still coming down in small fluffy flakes, I’m already missing our daughter.
This morning we said our goodbyes at the airport, and the drive home was a bit melancholy for me. It was the most wonderful time of the year, with all 3 of our kids home, together under one small roof. We had so much fun, ate a lot of good food, and watched some great movies (traditional family movie: Dan in Real Life; new documentary: Minimalism: A Documentary About the Important Things; and the one and only movie we saw together in the theater as a family: La La Land).
2016 was my year of “yes,” and it took me to a few unexpected places. If you follow my Instagram page (@SandyCoughlinRE), I’m sure you saw that everyone was posting their Best 9 photos for 2016. Instagram pulled these from my account, and they made me smile when I saw them.
Our new digs, the elk in Sunriver (majestic), nothing better than lemon poppyseed bread, our first family outing in Bend (Sparks Lake), Merry Christmas from the Coughlin Family, picking up Abby from the airport, and heading to Ashland for 5 fun-filled days to start off the holiday season, doing what I love best (making and serving a cake), my “boys” on our front deck, new fire table, and the last picture made me choke up a bit.
The last photo from my Best 9 was snow, in beautiful Bend exactly ONE year ago, where my husband and I walked along the river, and our dream for moving to Bend began.
So many unexpected places in 2016.
Seafood Sweet Potato Risotto Recipe
And now I’m snuggled up, sharing with you a delicious recipe that my daughter created before she left (sniff-sniff), a tasty Seafood Sweet Potato Risotto Recipe.
Three of my favorite things: seafood, sweet potatoes, and risotto.
The perfect elegant new year’s dish to serve if you are hosting a cozy, small gathering!
Not only did my husband and I dream BIG, we were also able to pursue our secret passion of remodeling our own fixer upper, on our own.
We feel our life has been enriched by listening, and trying something new.
Maybe for you, it’s inviting new people to your home for dinner.
Or freshening up your home by painting, moving furniture, or reorganizing.
Or starting a new exercise plan, a new journal for 2016, eating healthier, planning a dream trip, reading the Bible, getting involved in something bigger than yourself (volunteering, hosting, giving, being part of social justice).
Every day is new, and as I said goodbye to Miss Abigail today, even though my heart was sad, I know tomorrow will be a fresh, new, white, snowy day.
And there will be something new for each of us.
I’d love to hear your story, or your dream, for this next year?
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Get the Recipe:Seafood Sweet Potato Risotto Recipe
Prep Time: 15 minutes mins
Cook Time: 40 minutes mins
Total Time: 55 minutes mins
Yield: 6
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Ingredients
- 2 medium sweet potatoes, peeled
- 1 tbsp olive oil
- 1/2 c heavy cream
- 3 tsp fresh orange juice
- 1 tsp cinnamon
- 2 c risotto, I use DeLallo Foods
- 4 c chicken broth
- 2 tbsp olive oil
- 2 tbsp crushed garlic
- 2 medium minced shallots
- 1.5 tsp dried or fresh rosemary
- 1 c Parmesan cheese, plus extra for garnish
- 1 pound baby shrimp or seafood medley, great frozen package form Trader Joes
Instructions
Cube sweet potato into large chunks, and toss in olive oil and salt to taste. Bake in oven at 400 for 30-35 minutes. When done, remove from oven and blend in blender or food processor with heavy cream, orange juice, and cinnamon. Set aside.
Wash and drain seafood. In separate pan, drizzle a little olive oil and allow pan to heat up. On medium heat, add seafood and cook until almost fully done, but not quite. Immediately remove from heat and set aside.
In medium pot, heat chicken stock. Bring to a boil and then reduce heat. Leave on stove.
In large pan, heat olive oil. When hot, add shallots, cook until slightly done, then add garlic. Add rosemary and continue to cook till completion. When shallots are translucent, add dry risotto. Mix until coated in olive oil.
Add hot chicken stock to risotto 1/2 cup at a time on medium/low heat. Make sure the 1/2 cup dissolves before adding the next. Do this until rice is tender and stock is gone.
When rice is cooked, fold in sweet potato puree, parmesan cheese, and (make sure to drain excess water before adding) the seafood.
Serve with fresh rosemary and parmesan.
Author: Sandy / Reluctant Entertainer
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!
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