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Photo of Sweet potato risotto by WW

Sweet potato risotto

9
Points® value
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
8
Difficulty
Moderate
When you're in the mood for a creamy treat without all the fat, cook up some risotto.

Ingredients

Sweet potato

4 small, peeled and cut into bite-size pieces

Olive oil

1 tsp(s)

Onion

1 cup(s), chopped

Garlic

2 clove(s), large, minced

Uncooked arborio rice

2¼ cup(s)

Table wine

½ cup(s), dry white

Water

5 cup(s), boiling

Arugula

½ bunch(es), trimmed

Light cream

¼ cup(s)

Chives

1 tbsp(s), chopped

Grated Parmesan cheese

1 oz

Vegetable bouillon cube

2 cube(s), crumbled

Instructions

  1. Preheat oven to 400°F(186°C). 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.

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