Creamy Sweet Potato Risotto

Name: Creamy Sweet Potato Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 tablespoons (2 ounces) unsalted butter; 2 tablespoons minced shallots; 1 medium sweet potato, about 2 cups, cut into 1/4-inch dice; 1/3 cup chopped pecans; 3 to 4 cups vegetable broth; 1 cup Arborio rice, about 6 to 7 ounces; 1/2 cup freshly grated Parmesan cheese; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 tablespoon finely chopped green onion tops, or fresh parsley, for garnish, optional

A creamy sweet potato risotto features arborio rice, sweet potatoes, and pecans, enhanced with Parmesan cheese for a rich flavor.

⭐ 4.1 (24 reviews) Prep: 15 minCook: 30 minTotal: 45 minYields: 4 servings

Category Tags:

Dinner Entree Lunch Side Dish

Cuisine Tags:

American

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Instructions

Heat 4 cups of vegetable broth to a simmer; maintain low heat.
In a saucepan, melt butter, then sauté minced shallot and pecans until tender. Add rice and stir for 1-2 minutes.
Stir in sweet potato. Add 3/4 cup hot broth; cook, stirring constantly, until absorbed.
Continue adding 1/4 to 1/3 cup broth at a time, stirring frequently, until rice and sweet potato are tender and creamy, about 25 minutes (3-4 cups broth total).
Remove from heat, stir in Parmesan cheese. Season with salt and pepper to taste, and serve.

Nutritional Info (per serving)

Calories: 384 kcal

Carbohydrate: 40 g

Cholesterol: 41 mg

Fiber: 4 g

Protein: 8 g

Saturated Fat: 10 g

Sodium: 1099 mg

Sugar: 9 g

Fat: 22 g

Unsaturated Fat: 0 g