Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Sweet Potato and Pecan Risotto Recipe
    Lost? Site Map

    Sweet Potato and Pecan Risotto

    Sweet Potato and Pecan Risotto. Photo by ihvhope

    1/2 Photos of Sweet Potato and Pecan Risotto

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    Galley Wench's Note:

    Found this recipe on the Southern Foods website.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Heat vegetable broth to the boiling point; reduce heat to the lowest setting to keep hot.
    2. 2
      In a medium saucepan, melt butter; add minced shallot and pecans; cook until shallot is tender.
    3. 3
      Add rice and cook, stirring, until well blended.
    4. 4
      Stir in sweet potato and about 3/4 cup of the hot broth into the rice mixture.
    5. 5
      Cook over medium-low heat, stirring constantly, until liquid is absorbed.
    6. 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. 7
      Stir in Parmesan cheese and green onion or parsley.
    8. 8
      Taste test and add salt and freshly ground black pepper as required.

    Ratings & Reviews:

    • on May 25, 2008


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sweet Potato and Pecan Risotto

    Serving Size: 1 (124 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 429.4
    Calories from Fat 197
    Total Fat 21.9 g
    Saturated Fat 10.0 g
    Cholesterol 41.5 mg
    Sodium 292.1 mg
    Total Carbohydrate 48.8 g
    Dietary Fiber 3.2 g
    Sugars 1.8 g
    Protein 9.6 g

    The following items or measurements are not included:

    vegetable broth

    Ideas from


    Over 475,000 Recipes Network of Sites