Sweet potato risotto
8
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 8 • Difficulty: Easy
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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