How low can you go?
That's the theme of this month's Recipe Redux post. We were challenged to come up with a budget friendly meal to help keep your grocery bill in check. I like challenges like this because I find secret joy when my grocery bill rings up to be less than expected. It's one of those small things in life that sets my day up for success.
This Sweet Potato White Bean Risotto is one of those meals that seems really complicated and indulgent but is really super simple and packed with nutrition. Risotto gets its creamy texture from the way the rice is cooked rather than from adding loads of fat to the dish.
This dish fits the budget-friendly category for multiple reasons. First, almost all of the ingredients are pantry staples so it is something you can whip together without making a trip to the grocery store. Second, it is versatile which means you can use up what you have left in the fridge at the end of the week to make this. While I love the combo of sweet potatoes, white beans, and sage, there is no one telling you that you can't substitute a different bean, roast whatever vegetables you have on hand, or sub in dried herbs for the fresh sage in this recipe. Lastly, plant-based proteins are where your money-saving can happen at the grocery store!. The can of organic white beans I added to this were $1.00! If you were to add chicken into this, you would definitely be paying more than $1.00.
Be sure to check out the other Reduxers money-saving meals below.
Sweet Potato White Bean Risotto
*Note: I have been experimenting with cooking without oil so I used water for the roasting and sauteeing as mentioned in the recipe. If you prefer to use oil, toss the sweet potatoes with olive oil before roasting and cook onion in a couple teaspoons of olive oil.
2 medium sweet potatoes, peeled and diced
1 tablespoon fresh sage plus more for garnish, minced
1/2 medium onion, diced
3/4 cup dry white wine
1 cup arborio rice
4 cups vegetable broth
1 can white beans, drained and rinsed
1 cup lacinato kale, finely shredded
Salt and pepper to taste
1. Preheat oven to 400 degrees. Sprinkle sweet potatoes with water and toss with 1 tablespoon fresh sage and salt to taste. Roast for about 40 minutes, stirring occasionally, until sweet potatoes are tended.
2. While potatoes are roasting, begin cooking the risotto. Heat 2 tablespoons water in a medium sized sauce pan over medium heat. Add onion, season with salt, and cook for 5 to 10 minutes, stirring frequently, until onion is tender. Add splash of water as necessary to prevent sticking.
2. Add rice and cook, stirring constantly, for 30 to 60 seconds to lightly toast the rice.
3. Add wine and cook, stirring frequently, until the liquid is absorbed, approximately 5 minutes.
4. Add the broth, ½ cup to 1 cup at a time, stirring each addition frequently until the liquid is absorbed, approximately 5 minutes per addition. Continue adding broth until rice has expanded and is tender.
5. Off heat, stir in roasted sweet potatoes, white beans and kale. Season with salt and pepper to taste and garnish with fresh sage, if desired.