Sweet Potato Risotto
Serving Size / Yield
- 7 1/2 C. vegetable broth
- 1/4 C. dry white wine or water
- 2/3 C. chopped onion
- 2 C. uncooked Arborio or medium-grain white rice
- 2 cloves garlic, finely chopped
- 1 C. mashed cooked sweet potato
- 1/4 grated Parmesan cheese
- 1 tsp. chopped fresh or 1/2 tsp. dried rosemary leaves, crumbled
- 1/4 tsp. ground nutmeg
In 3-quart saucepan, heat broth over medium heat. Meanwhile, in 12-inch nonstick skillet or 4-quart saucepan, heat wine to boiling over medium-high heat. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is tender. Stir in rice. Cook 1 minutes, stirring frequently, until rice begins to brown. Reduce heat to medium. Stir in sweet potato and 1/2 cup of hot broth. Cook uncovered, stirring frequently, until broth is absorbed. Continue cooking 30 to 35 minutes, adding broth 1/2 cup at a time and stirring frequently, until rice is almost tender and mixture is creamy. Remove from heat. Stir in remaining ingredients. Garnish with additional fresh rosemary and shredded Parmesan cheese.
Need more help?
Chef Todd Mohr of WebCookingClasses.com shares his tips on making risotto. Want to learn more? Click here for a 14 day free trial from WebCookingClasses.com!