Sweet Potato Risotto

Sweet Potato Risotto
Kan Kanbayashi
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Serves 4
preparation
40
minutes
cooking
40
minutes

Ingredients

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

 

Kate Merker
October 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 27%
  • Fat 11 g
  • Sat Fat 3 g
  • Cholesterol 10 mg
  • Sodium 527 mg
  • Protein 12 g
  • Carbohydrate 54 g
  • Fiber 5 g
  • Sugar 5 g
What does this mean? See Nutrition 101.

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