This creamy and tender rice dish is the perfect fit for an easy family supper.
Sweet Potato Risotto
- Prep Time 10 min
- Total 38 min
- Servings 4
- Ingredients 9
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
Make With
Progresso Broth
Instructions
-
Step1Spray 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.
-
Step2Stir 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.
-
Step3Stir in remaining ingredients.
Nutrition
260
Calories
3 g
Total Fat
10 g
Protein
50 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 260
- Calories from Fat
- 25
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Cholesterol
- 0mg
- Sodium
- 1020 mg
- Potassium
- 420 mg
- Total Carbohydrate
- 50 g
- Dietary Fiber
- 2 g
- Protein
- 10 g
% Daily Value*:
- Vitamin A
- 96%
- 96%
- Vitamin C
- 6%
- 6%
- Calcium
- 8%
- 8%
- Iron
- 12%
- 12%
Exchanges:
3 Starch; 1/2 Fat;Tips from the Betty Crocker Kitchens
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