Sweet Potato Risotto- Delish.

Happy Hump Day! Considering my record for this week, I'd say it's time for the school year to be over:

Number of Kids I've Made Cry: 3
Number of Parents I've Made Cry: 2
Number of Kids I've Sent to the Principal: 2

So basically successful week all around.
Plus they basically told me that PT that if I don't give my knee "a long time" without running, it's just going to come back when I start running again. I was kind of hoping to start next week or so, but they basically laughed at me. I am going to keep triathlon training (biking and swimming) because those are good for my knee anyway, but I think it's unlikely I'll be able to do the July one. Boo.

In good news, Eric and I decided to take on the 100 Push Up Challenge and 200 Sit Up Challenge. It wasn't too shocking but I was pretty bad at both of these on my initial test. I got 20 Push Ups and 30 Sit Ups. Of course gym teacher Eric made sure I was touching my thighs with my elbows on my sit ups and as a result I was in the "POOR" performance category- go me! I'll keep you updated on how this goes. Has anyone done it? I find it a little hard to believe that I'll ever be doing 100 push ups and 200 sit ups, but hey!

Finally, the Sweet Potato Risotto Recipe, created by Eric!
Ingredients:
1 1/2 cups of Arborio Rice
1 1/2 boxes of chicken stock
1-2 sweet potatoes
1 onion
olive oil
1 tsp garlic
1/2 cup of white wine

Directions:

1. Place 1 ½ boxes of chicken stock or beef stock in a pan and heat over low to medium low heat.

2. Cube 1-2 sweet potatoes into about ½ inch cubes after peeling the potatoes.

3. Finely dice 1 yellow onion finely

4. Coat bottom of large skillet or sauce pan with olive oil

5. Sautee cubed sweet potato until the pieces are caramelized and look a medium golden brown color and add a pinch of salt.

6. Pull potato pieces off and put them in a bowl for later

7. Lightly coat pan again with olive oil and add onions and a pinch of salt at the start. Sautee until they are almost see through

8. Add 1 teaspoon of garlic and cook until golden

9. Add rice on top of garlic and onions and toast until you smell a nutty smell (should not be really brown but maybe a light gold brown color).

10. Pour ½ cup of white wine (I usually use pinot grigio) into the pan and stir into rice onion and garlic mixture.

11. When the wine is absorbed and the rice starts to moisten add 1-2 ladles full of the warm stock and continue stirring.

12. Keep stirring until rice becomes thick enough that it will not run back together when you stir and then add another ladle to a ladle and a half. Keep doing this until all the stock is gone and the rice is plum and has a soft texture with a little bite.

13. The risotto should be thicker than a soup but still runny.


Optional: Add a tablespoon of butter and ½ cup of parmigiano reggiano cheese and stir in until it is melted (I don't do this step).

Season with salt and pepper as needed.

Enjoy :)