Sweet Potato Risotto
Dry white wine, creamy Parmesan cheese, and sweet and spiced sweet potatoes combine into one comforting fall dish.Yield: 4 cups
Servings: 8 people
Calories: 117kcal
Ingredients
- 1 small sweet potato
- 2 teaspoon olive oil
- 1 onion, minced
- 2 garlic cloves, minced
- ¾ c white rice, dry
- ⅔ c dry white wine (like a Chardonnay)
- 2 c vegetable stock (we prefer low sodium)
- 3 tablespoon Parmesan cheese, fresh grated
- ¼ teaspoon nutmeg
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 450F. Prick sweet potato with fork and bake in preheated oven for 1 hour, or until soft. Remove from oven and let cool.
- When the potato is slightly over halfway done, heat oil in a large saucepan over medium heat. Add onion and sauté, 2-3 minutes, until soft. Add garlic and cook for 30 seconds.
- Add rice, stirring to coat with oil. Sauté for 3-5 minutes, stirring occasionally, until the rice begins to toast or the pan becomes dry.
- Reduce heat to medium-low, and add the wine. Cook, stirring often, until the wine is absorbed.
- Add the stock, ⅓ c at a time, stirring often, and adding more as the previous addition is absorbed.
- While the risotto is cooking, peel your baked sweet potato and mash with nutmeg, paprika, salt, and pepper.
- Once the risotto is cooked and chewy to your liking, reduce the heat to low and add Parmesan cheese. Stir until well incorporated. Then, mix in the mashed sweet potatoes.
- To serve, top with more cheese if desired.
Nutrition
Calories: 117kcal | Carbohydrates: 17.4g | Protein: 3.3g | Fat: 2g | Sodium: 286mg | Fiber: 0.7g | Sugar: 1.2g