Sweet potato risotto
8
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 8 • Difficulty: Easy
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
4 large, peeled and cut into bite-size pieces
Olive oil
1 tsp
Onion
1 cup(s), chopped, chopped
Garlic
2 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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