Cider Risotto With Roast Sweet Potato And Fresh Sage

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Washington Post


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1 small sweet potato, peeled and cut into 1/2-inch squares

1 teaspoon olive oil

6 cups vegetable or chicken stock

1 tablespoon butter

2 small shallots, peeled and finely chopped

2 cups arborio rice

1/2 cup apple cider (not apple juice)

2 tablespoons finely chopped fresh sage leaves

2/3 cup (about 3 ounces) shredded Gruyere cheese


Freshly ground black pepper

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