Sweet Potato and Corn Risotto

Yield: 7 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 319
  • Fat: 6.6g
  • Saturated fat: 2.6g
  • Protein: 10.1g
  • Carbohydrate: 57.9g
  • Cholesterol: 11mg
  • Iron: 1.1mg
  • Sodium: 681mg
  • Calories from fat: 18%
  • Fiber: 3.0g
  • Calcium: 88mg

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

  1. 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.
  2. 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.
  3. 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.
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