Total Time
1hr 10mins
Prep 40 mins
Cook 30 mins

From www.bettycrocker.com I love sweet potatoes. I'm definitely going to savor the rich, sweet taste of sweet potatoes.

Ingredients Nutrition

Directions

  1. Spray 3-quart nonstick saucepan with cooking spray.
  2. Heat wine to boiling in saucepan over medium-high heat.
  3. Cook onion and garlic in wine 3 to 4 minutes, stirring frequently, until onion is tender.
  4. Stir in rice.
  5. Cook 1 minute, stirring constantly.
  6. Stir in sweet potato and 1/2 cup of broth.
  7. Cook, stirring constantly, until liquid is completely absorbed
  8. Stir in 1/2 cup additional broth.
  9. Continue cooking about 20 minutes,stirring constantly and adding 1/2 cup of broth at a time after previous additions have been absorbed until rice is creamy and tender.
  10. Remove from heat.
  11. Stir in remaining ingredients.
Most Helpful

5 5

I tried this recipe from a book - it's identical, and it's from BC. I loved this recipe, and my very picky boyfriend also enjoyed it. It was a little mushy when I made it (my first time with risotto, I guess) but we had some really nice round crackers left over from a wine and cheese gathering that we used to put the risotto on, and it was just amazing. It was nice to have that crunch in there, although I'm assuming risotto-purists would think that was scandalous. I used vegetable broth instead, and I garnished with very crunchy grapes, again for that texture change. This was VERY easy to make and it makes the kitchen smell wooonderful.