Sweet Potato Risotto

Published March 4, 2016

SmartPoints: 12  |  Prep Time: 20 min  |  Cook Time: 35 min  |  Serves: 8  |  Difficulty: Moderate


When you're in the mood for a creamy treat without all the fat, cook up some risotto.


  • 4 large uncooked sweet potato(es), peeled and cut into bite-size pieces
  • 1 tsp olive oil
  • 1 cup(s) uncooked onion(s), chopped
  • 2 clove(s) garlic clove(s), minced
  • 2 1⁄4 cup(s) uncooked arborio rice
  • 1⁄2 cup(s) table wine, dry white
  • 5 cup(s) water, boiling
  • 1⁄2 bunch(es) arugula, trimmed
  • 1⁄4 cup(s) light cream
  • 1 Tbsp chives, chopped
  • 1 oz grated Parmesan cheese
  • 2 cube(s) vegetable bouillon cube, crumbled


  1. Preheat oven to 400ºF. Coat a baking sheet with cooking spray. Microwave sweet potato until almost tender, about 4 minutes. Drain and place on baking sheet. Bake for about 20 minutes or until golden.
  2. Heat oil in a large pan and add onion, garlic and rice. Cook for 2 minutes and add wine. Stir in boiling water in 1-cup batches along with bouillon cubes. Stir until water is absorbed and rice is tender. Add extra water if necessary. The total cooking time should be about 35 minutes.
  3. Stir in arugula, cream and sweet potatoes and heat through. Sprinkle with chives and cheese.