This recipe was one of the first risotto’s that Dan made. It was quickly outshined by the mushroom risotto that he tried next. However, it is still a fantastic dish. It was published in the November 2008 issue of Real Simple.
Sweet Potato Risotto
This is a tasty, good for you risotto. If you’re itching for more risotto, try the mushroom risotto.Ingredients:
- 2 T olive oil
- 1 large finely chopped onion
- salt and pepper
- 2 small sweet potatoes, pealed and cut into 1/4 inch pieces.
- 2 cloves chopped garlic
- 1 c Arborio rice
- 1 c dry white wine
- 1/2 c grated Parmesan
- 2 t chopped fresh oregano
Directions:
- Heat the oil in a large saucepan over medium heat. First, add the onion, 1/2 t salt and 1/4 t pepper. Stir occasionally for about 4-6 minutes until soft. Add sweet potatoes and garlic and stir occasionally for another 2 minutes or so.
- Add the rice and stir for about 2 minutes. Add wine and stir frequently until absorbed.
- Measure 3 1/2 c of water. Add 3/4 c at a time and stir occasionally. Wait until eat addition is absorbed before adding the next. This should take about 25-30 minutes. Once all the water has been absorbed stir in Parmesan and oregano.
Nutritionals(8 oz): Calories: 202, Fat: 7.6, Carbs: 21.6, Fiber: 1.7, Protein: 5.6.
