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Sweet Potato Risotto

Sweet Potato Risotto
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By November, 2008

Nutritional Information

  • Per Serving
  • Calories 375Calories From Fat 27%
  • Fat 11g
  • Sat Fat 3g
  • Cholesterol 10mg
  • Sodium 527mg
  • Protein 12g
  • Carbohydrate 54g
  • Fiber 5g
  • Sugar 5g
What does this mean? See Nutrition 101 .

Quick Tip

Sweet potatoes
Look for small to medium sweet potatoes, which are sweet and creamy. (The larger ones tend to be starchier.)

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