Sweet Potato Risotto
4 servings
Equipment
Ingredients
- 7 1 ⁄2 cups vegetable broth
- 1 ⁄4 cup dry white wine or water
- 2 ⁄3 cup chopped onion
- 2 cloves garlic finely chopped
- 2 cups uncooked short-grain Arborio or medium-grain white rice
- 1 cup mashed cooked sweet potato
- 1 ⁄4 cup grated Parmesan cheese
- 1 teaspoon chopped fresh or 1⁄2 teaspoon dried rosemary leaves crumbled
- 1 ⁄4 teaspoon ground nutmeg
- Additional fresh rosemary if desired
- Shredded Parmesan cheese if desired
Instructions
- In 3-quart saucepan, heat broth over medium heat.
- Meanwhile, in 12-inch nonstick skillet or 4-quart saucepan, heat wine to boiling over medium-high heat.
- Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is tender.
- Stir in rice.
- Cook 1 minute, stirring frequently, until rice begins to brown.
- Reduce heat to medium.
- Stir in sweet potato and 1⁄2 cup of the hot broth.
- Cook uncovered, stirring frequently, until broth is absorbed.
- Continue cooking 30 to 35 minutes, adding broth 1⁄2 cup at a time and stirring frequently, until rice is almost tender and mixture is creamy.
- Remove from heat.
- Stir in remaining ingredients.
- Garnish with additional fresh rosemary and shredded Parmesan cheese.
Notes / Tips / Wine Advice:
Sweet potatoes are full of vitamin A. You can use either mashed fresh cooked or canned sweet potatoes in this dish. For another orange-hued version , use mashed cooked carrots instead of sweet potatoes.
Nutritional Information
Calories: 490 kcal