Sweet Potato and Corn Risotto

recipe

Yield:

7 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 47 Minutes

Nutritional Information

Calories 319
Fat 6.6 g
Satfat 2.6 g
Protein 10.1 g
Carbohydrate 57.9 g
Cholesterol 11 mg
Iron 1.1 mg
Sodium 681 mg
Caloriesfromfat 18 %
Fiber 3.0 g
Calcium 88 mg

Ingredients

2 cups diced peeled sweet potato (about 1 large)
2 1/4 cups water, divided
1 (14-ounce) can vegetable broth
1 tablespoon olive oil
1/2 cup chopped shallots
1 1/2 cups uncooked Arborio rice or other short-grain rice
1/2 cup dry white wine
1 1/2 cups frozen whole-kernel corn, thawed
1/2 cup (2 ounces) shredded fontina cheese
2 tablespoons grated fresh Parmesan cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg

Preparation

Place sweet potato and 1/4 cup water in a 1 1/2-quart microwave-safe bowl. Cover and microwave at HIGH 5 minutes or until tender. Mash 1/2 of sweet potato with a fork. Reserve remaining 1/2 of sweet potato and cooking liquid.

Combine broth, remaining 2 cups water, and reserved cooking liquid in a 3-quart saucepan. Bring to a simmer (do not boil). Keep warm over low heat.

Heat oil in a 4-quart saucepan over medium heat. Add shallots; sauté 3 minutes or until tender. Add rice; cook 2 minutes, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 27 minutes total). Stir in mashed sweet potato, reserved diced sweet potato, and corn; cook 2 minutes, stirring constantly. Remove from heat. Stir in cheeses and remaining ingredients.