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Sweet Potato Risotto

Kan Kanbayashi
Serves 4 Hands-On Time: 45m Total Time: 45m

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, 4 to 6 minutes. Add the sweet potatoes and garlic and cook, stirring occasionally, for 2 minutes.
  2. Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring frequently, until absorbed.
  3. 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.
  4. Stir in the Parmesan and oregano.
By Kate Merker,  November 2008
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Quick Tip

Fresh and soft cheeses, like ricotta and Brie, will keep about two weeks; hard cheeses, like Parmesan and Manchego, will last several months.

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.

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