Sweet Potato Risotto
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- Add the sweet potatoes and garlic and cook, stirring occasionally, for 1 minute.
- Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring frequently, until absorbed.
- 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.
- Stir in the Parmesan and oregano.
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
.
Similar Recipes
Quick Tip
Look for small to medium sweet potatoes, which are sweet and creamy. (The larger ones tend to be starchier.)
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
