Sweet Potato Risotto

Name: Sweet Potato Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters Arborio rice; 237 milliliters dry white wine; 2 cloves garlic, chopped; 4 servings Kosher salt and black pepper; 2 Tbsps olive oil; 1 large onion, finely chopped; 2 teaspoons chopped fresh oregano; 57 grams 1/2 cup grated Parmesan; 454 grams small sweet potatoes (about , peeled and cut into 1/4-inch pieces

You can never have too many Mediterranean recipes, so give Sweet Potato Risotto a try. This recipe makes 4 servings with 459 calories, 11g of protein, and 11g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. It works well as a side dish. It is a good option if you're following a gluten free diet. A mixture of arborio rice, oregano, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat the oil in a large saucepan over medium heat.

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Cooking Oil

Equipment you will use

Sauce Pan

Add the onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until soft, 4 to 6 minutes.

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Pepper

Onion

Salt

Add the sweet potatoes and garlic and cook, stirring occasionally, for 2 minutes.

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Sweet Potato

Garlic

Add the rice and cook, stirring, for 2 minutes.

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Rice

Add the wine and cook, stirring frequently, until absorbed. Measure 3 1/2 cups of water.

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Water

Wine

Add 3/4 cup at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the next. It should take 25 to 30 minutes for all the water to be absorbed. Stir in the Parmesan and oregano. Substitution: Any flavorful winter squash can be used in place of the sweet potatoes in this recipe. Try butternut, delicata, or hubbard squash.

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Hubbard Squash