Sweet Potato Risotto

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

  • Prep Time 10 min
  • Total Time 38 min
  • Servings 4

Ingredients

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.

Expert Tips

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.

Just add your favorite fruit and a loaf of French bread to make your meal complete.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
25 ),
% Daily Value
Total Fat
3 g
3 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
0mg
0%;
Sodium
1020 mg
1020 %;
Total Carbohydrate
50 g
50 %
(Dietary Fiber
2 g
2 %
),
Protein
10 g
10 %
;
% Daily Value*:
Vitamin A
96%;
Vitamin C
6%;
Calcium
8%;
Iron
12%;
Exchanges:
3 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.