Sweet Potato Risotto

sweet-potato-risotto-2
Photo by Kan Kanbayashi
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 375 calories
    • Calories 27% calories from fat
    • Fat 11 g
    • Sat Fat 3 g
    • Cholesterol 10 mg
    • Sodium 527 mg
    • Protein 12 g
    • Carbohydrate 54 g
    • Sugar 5 g
    • Fiber 5 g

Ingredients

  1. Check 2tablespoons olive oil
  2. Check 1 large onion, finely chopped
  3. Check kosher salt and black pepper
  4. Check 2small sweet potatoes (about 1 pound), cut into 1/4-inch pieces
  5. Check 2cloves garlic, chopped
  6. Check 1cup Arborio rice
  7. Check 1cup dry white wine
  8. Check 1/2cup grated Parmesan (2 ounces)
  9. Check 2teaspoons chopped fresh oregano

Directions

  1. Heat the oil in a large saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until soft, 3 to 5 minutes.
  2. Add the sweet potatoes and garlic and cook, stirring occasionally, for 1 minute.
  3. Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring frequently, until absorbed.
  4. Measure 3½ cups of water. Add ¾ cup at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the next. It should take 25 to 30 minutes for all the water to be absorbed.
  5. Stir in the Parmesan and oregano.