Sweet Potato Risotto
- Total Time
When you're in the mood for a creamy treat without all the fat, cook up some risotto.
uncooked sweet potato(es)4 large, peeled and cut into bite-size pieces
olive oil1 tsp
uncooked onion(s)1 cup(s), chopped
garlic clove(s)2 clove(s), medium, minced
uncooked arborio rice2 ¼ cup(s)
table wine½ cup(s), dry white
arugula½ bunch(es), trimmed
light cream¼ cup(s)
chives1 Tbsp, chopped
grated Parmesan cheese1 oz
vegetable bouillon cube2 cube(s), crumbled
- 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.
- 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.
- Stir in arugula, cream and sweet potatoes and heat through. Sprinkle with chives and cheese.