Recipe of the Week: Sweet Potato Risotto

We have been eating a lot of sweet potatoes lately so I decided to combine our two favorites: sweet potatoes and risotto.  You can find this tasty and healthy recipe here.  It's not to say that it's low fat.


  • 2 tablespoons dry white wine or water 
  • 1/3 cup chopped onion 1 garlic clove, finely chopped 
  • 1 cup uncooked Arborio or other short-grain rice 
  • 1/2 cup mashed cooked sweet potato 
  • 3 3/4 cups Progresso® chicken broth (from 32-oz carton), warmed 
  • 2 tablespoons grated Parmesan cheese 
  • 1/2 teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves 
  • 1/8 teaspoon ground nutmeg 


  1. Spray 3-quart nonstick saucepan with cooking spray. Heat wine to boiling in saucepan over medium-high heat. Cook onion and garlic in wine 3 to 4 minutes, stirring frequently, until onion is tender. Stir in rice. Cook 1 minute, stirring constantly. 
  2. Stir in sweet potato and 1/2 cup of the broth. Cook, stirring constantly, until liquid is completely absorbed. Stir in an additional 1/2 cup broth. Continue cooking about 20 minutes, stirring constantly and adding broth 1/2 cup at a time after previous additions have been absorbed, until rice is creamy and just tender; remove from heat. 
  3. Stir in remaining ingredients.


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