I'd probably give this more than 3 stars, but wouldn't say it was outstanding or serve to guests as a main course....which is how we had it. I added some spinach for some green vegetables and sprinkled with nutmeg, instead of oregano. It was good but alittle bland, would probably add alittle more black pepper and nutmeg next time....will definitely try again!
Sweet Potato Risotto
Photo: Kan Kanbayashi
Yield: Makes 4 servings
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Amount per serving
- Calories: 375
- Calories from fat: 27%
- Protein: 12g
- Carbohydrate: 54g
- Sugars: 5g
- Fiber: 5g
- Fat: 11g
- Saturated fat: 3g
- Sodium: 527mg
- Cholesterol: 10mg
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- Kosher salt and black pepper
- 2 small sweet potatoes (about 1 pound), peeled and cut into 1/4-inch pieces
- 2 cloves garlic, chopped
- 1 cup Arborio rice
- 1 cup dry white wine
- 1/2 cup grated Parmesan (2 ounces)
- 2 teaspoons chopped fresh oregano
- Heat the oil in a large saucepan over medium heat. Add the onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until soft, 4 to 6 minutes. Add the sweet potatoes and garlic and cook, stirring occasionally, for 2 minutes.
Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring frequently, until absorbed.
Measure 3 1/2 cups of water. Add 3/4 cup at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the next. It should take 25 to 30 minutes for all the water to be absorbed.
Stir in the Parmesan and oregano.
Substitution: Any flavorful winter squash can be used in place of the sweet potatoes in this recipe. Try butternut, delicata, or hubbard squash.
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