Sweet Potato Risotto

 

2

tablespoons dry white wine or water

1/3

cup chopped onion

1

garlic clove, finely chopped

1

cup uncooked Arborio or other short-grain rice

1/2

cup mashed cooked sweet potato

3 3/4

cups Progresso® chicken broth (from 32-oz carton), warmed

2

tablespoons grated Parmesan cheese

1/2

teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves

1/8

teaspoon ground nutmeg

• 1 Spray 3-quart nonstick saucepan with cooking spray. Heat wine to boiling in saucepan over medium-high heat. Cook onion and garlic in wine 3 to 4 minutes, stirring frequently, until onion is tender. Stir in rice. Cook 1 minute, stirring constantly.
• 2 Stir in sweet potato and 1/2 cup of the broth. Cook, stirring constantly, until liquid is completely absorbed. Stir in an additional 1/2 cup broth. Continue cooking about 20 minutes, stirring constantly and adding broth 1/2 cup at a time after previous additions have been absorbed, until rice is creamy and just tender; remove from heat.
• 3 Stir in remaining ingredients.