Sweet Potato Risotto

dcwang wang's Note:

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

• Total Time: 1 hrs 10 mins
• Prep Time: 40 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 2 tablespoons dry white wine or 2 tablespoons water
• 1/3 cup chopped onion
• 1 garlic clove, finely chopped
• 1 cup uncooked arborio rice or 1 cup 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:

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.

Reviews

[happygraycloud]

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.