Description
A creamy and flavorful risotto made with sweet potatoes, perfect for a comforting meal.
Ingredients
Scale
- 2 cups Arborio rice
- 1 large sweet potato, peeled and diced
- 4 cups vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine (optional)
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp fresh thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until soft.
- Add diced sweet potato and cook for 5 minutes until slightly tender.
- Stir in Arborio rice and cook for 2 minutes until lightly toasted.
- Pour in white wine (if using) and cook until absorbed.
- Gradually add vegetable broth, one ladle at a time, stirring frequently until liquid is absorbed before adding more.
- Continue until rice is creamy and cooked through (about 20 minutes).
- Remove from heat, stir in Parmesan cheese and thyme. Season with salt and pepper.
- Serve warm.
Notes
- Use warm broth for best results.
- Stir frequently to prevent sticking.
- Add more broth if needed for desired consistency.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
