Rating: 3.5 stars
144 Ratings
  • 5 star values: 40
  • 4 star values: 29
  • 3 star values: 33
  • 2 star values: 26
  • 1 star values: 16
Kate Merker

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Credit: Kan Kanbayashi

Recipe Summary test

hands-on:
40 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

375 calories; fat 11g; saturated fat 3g; calories from fat 27%; cholesterol 10mg; sodium 527mg; protein 12g; carbohydrates 54g; fiber 5g; sugars 5g.
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