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.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note