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Sweet Potato-And-Mushroom Risotto
Ingredients
  • 2 roasted sweet potatoes from BBQ-Stuffed Baked Sweet Potatoes, peeled
  • 2 tablespoons olive oil
  • 3 cups thinly sliced shiitake mushrooms
  • 1 cup finely chopped yellow onion
  • 2 tablespoons chopped fresh sage, divided
  • 5 garlic cloves, minced
  • 1 ½ cups uncooked Arborio rice
  • 5 cups unsalted chicken stock (such as Swanson), divided
  • 1 teaspoon kosher salt, divided
  • 2 tablespoons chopped fresh flat-leaf parsley
  • ¾ teaspoon freshly ground black pepper
  • 1 ounce mascarpone cheese (¼ cup)
  • 1 ounce Parmesan cheese, grated (about ¼ cup)
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