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Sweet Potato Risotto
Makes 4 servings

Prep Time: 10 min.
Cooking Time: 30 min.

Ingredients

  • 2 - Tablespoons dry white wine or water
  • 1/3 - cup chopped onion
  • 1 - garlic clove, finely chopped
  • 1 - cup uncooked Arborio or other short-grain rice
  • 1/2 - cup mashed cooked sweet potato
  • 3-3/4 - cups chicken broth, warmed
  • 2 - Tablespoons grated Parmesan cheese
  • 1/2 - teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves
  • 1/8 - teaspoon ground nutmeg

Directions

Spray 3-quart nonstick saucepan with cooking spray.

  1. In your saucepan, you want to heat wine to boiling over medium-high heat.
  2. Cook onion and garlic in wine 3 to 4 minutes, stirring frequently, until onion is tender. Stir in rice.
  3. Cook 1 minute, stirring constantly.
  4. Stir in sweet potato and 1/2 cup of the broth.
  5. Cook, stirring constantly, until liquid is completely absorbed.
  6. Stir in an additional 1/2 cup broth.
  7. Continue cooking about 20 minutes, stirring constantly and adding broth 1/2 cup at a time after previous additions have been absorbed, until rice is creamy and just tender; remove from heat.
  8. Stir Parmesan cheese, rosemary, and nutmeg.

 

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