Sweet Potato Risotto Taco Bake

I’m back to it!

Back to focusing on what goes into my body and creating meals that are hits with EVERY member of the family (well…I try at least 🙂 ).

This one, however was one! Thought I’d share!

Sweet Potato Risotto Taco Bake

Ingredients:

• 1.5 cups dry Arborio rice (risotto)
• 1 TB Extra virgin olive oil
• 3 Cups low sodium vegetable stock
• 2 medium-to-large sweet potatoes
• 1 cup frozen corn
• 2 TB chili powder (more or less to taste…I wanted a kick)
• 1 tsp cumin
• 1 tsp seasoned salt
• 1 tsp masa harina (you can find this in the international section, on amazon!)
• 1/2 tsp paprika
• crumbled Queso Fresca (the crumbling variety)

Directions:

• Preheat oven to 350 degrees.
• Mix Arborio rice and olive oil in sauce pan and heat over medium to high heat until the rice starts to turn golden.
• Add 1 cup of vegetable stock to rice, over medium-high heat and stir until absorbed. After this, continue to add stock, 1/4 a cup at a time until the rice has become soft (but not mushy!).
• In the meantime, cook your sweet potatoes. My method? Wrap them in saran wrap and cook in the microwave, 5 minutes per potato!
• Peel and slice sweet potatoes into cubes.
• Combine arborio rice, sweet poatoes, corn and spices.
• Sprinkle cheese on top.
• Bake for 30 minutes or until bubbly.

ENJOY!!

I served with a side of fresh spinach and refried beans with homemade guacamole!