Sweet Potato and Pecan Risotto

Total Time
Prep 5 mins
Cook 25 mins

Found this recipe on the Southern Foods website.

Ingredients Nutrition


  1. Heat vegetable broth to the boiling point; reduce heat to the lowest setting to keep hot.
  2. In a medium saucepan, melt butter; add minced shallot and pecans; cook until shallot is tender.
  3. Add rice and cook, stirring, until well blended.
  4. Stir in sweet potato and about 3/4 cup of the hot broth into the rice mixture.
  5. Cook over medium-low heat, stirring constantly, until liquid is absorbed.
  6. Continue adding liquid, 1/3 cup at a time, stirring frequently, until the rice and sweet potato are tender; do not over cook, the texture should be creamy a little loose, approximately 25 minutes (amount of broth added will be between 2 1/2 and 3 cups).
  7. Stir in Parmesan cheese and green onion or parsley.
  8. Taste test and add salt and freshly ground black pepper as required.
Most Helpful

My husband ate four helpings of this so I guess I can say it was really good. I didn't change a thing. The nuts gave it a nice crunch and the flavor was really nice. Thank you!

ihvhope May 25, 2008