Sweet Potato Risotto

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

Sweet Potato Risotto

ProgressoRecipe by Progresso

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10 minutes

38 minutes

4 servings

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Nutrition Info

  • 1 Serving
  • 260
  • 3g
    (Saturated Fat 1g)
  • 0mg
  • 1020mg
  • 50g
    (Dietary Fiber 2g)
  • 10g
  • Percent Daily Value*
  • 96%
  • 6%
  • 8%
  • 12%
  • Exchanges
  • 1/2
  • 3

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • 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.

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

Directions

  1. 1Spray 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. 2Stir 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. 3Stir in remaining ingredients.

Categories: Course, Main Dishes, Side Dishes, Rice & Grains

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