Sweet potato risotto

12
12
8
Smartpoints value per serving
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
8
Difficulty
Moderate
What's not to love about risotto? If you're as big of a fan as we are of this Italian dish, try our take on it: sweet potato risotto. When you're in the mood for a gooey, creamy, garlicy, cheesy dish, this lightened dish will hit the spot but won't blow your Budget. Plus, the addition of sweet potatoes gives it a nice fall twist, so it could also work really well as a side to your holiday meal. It takes just under an hour to make enough for 8 servings, so this is an excellent choice for meal-prepping as well.

Ingredients

uncooked sweet potato(es)

4 large, peeled and cut into bite-size pieces

olive oil

1 tsp

uncooked onion(s)

1 cup(s), chopped

garlic clove(s)

2 medium clove(s), minced

uncooked arborio rice

2¼ cup(s)

table wine

½ cup(s), dry white

water

5 cup(s)

arugula

½ bunch(es), trimmed

light cream

¼ cup(s)

chives

1 Tbsp, chopped

grated Parmesan cheese

1 oz

vegetable bouillon cube

2 cube(s), crumbled

Instructions

  1. Preheat oven to 400ºF. Coat a baking sheet with cooking spray.
  2. Microwave sweet potato until almost tender, about 4 minutes. Drain and place on baking sheet. Bake for about 20 minutes or until golden.
  3. Heat oil in a large pan and add onion, garlic and rice. Cook for 2 minutes and add wine.
  4. 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.
  5. Stir in arugula, cream and sweet potatoes and heat through.
  6. Sprinkle with chives and cheese.

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