Sweet Potato Risotto

Sweet Potato Risotto

This creamy and tender rice dish is the perfect fit for an easy family supper.

Prep Time

10

Minutes

Total Time

38

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
It's a good thing to be short and plump--especially if you're a grain of Arborio rice! Known for its high starch content, this rice gives risotto its creamy texture.
Serve With
Just add your favorite fruit and a loaf of French bread to make your meal complete.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 25 ),
  • Total Fat 3 g
    • (Saturated Fat 1 g,),
  • Cholesterol 0mg;
  • Sodium 1020 mg;
  • Total Carbohydrate 50 g
    • (Dietary Fiber 2 g,
  • Protein 10 g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.