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Sweet Potato Risotto

Sweet Potato Risotto

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By Betty Crocker Kitchens

Updated Nov 4, 2008

Sweet Potato Risotto

Sweet Potato Risotto

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Prep Time 10 min
Total 38 min
Servings 4
Ingredients 9

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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 Progresso™ chicken broth (from 32-oz carton), 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

Make With

Progresso Broth

Instructions

Step
1

Spray 3-quart nonstick saucepan with cooking spray. Heat wine to boiling in saucepan over medium-high heat. Cook onion and garlic in wine 3 to 4 minutes, stirring frequently, until onion is tender. Stir in rice. Cook 1 minute, stirring constantly.
Step
2

Stir in sweet potato and 1/2 cup of the broth. Cook, stirring constantly, until liquid is completely absorbed. Stir in an additional 1/2 cup broth. 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.
Step
3

Stir in remaining ingredients.

Nutrition

260 Calories

3 g Total Fat

10 g Protein

50 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 260

Calories from Fat: 25

Total Fat: 3 g

Saturated Fat: 1 g

Cholesterol: 0mg

Sodium: 1020 mg

Potassium: 420 mg

Total Carbohydrate: 50 g

Dietary Fiber: 2 g

Protein: 10 g

% Daily Value*:

Vitamin A: 96%; 96%

Vitamin C: 6%; 6%

Calcium: 8%; 8%

Iron: 12%; 12%

Exchanges:

3 Starch; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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