SWEET POTATO RISOTTO
This creamy and tender rice dish is the perfect fit for an easy family supper.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 38m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
- 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.
- Stir in remaining ingredients.
Nutrition Facts : Calories 260, Carbohydrate 50 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1020 mg
SWEET POTATO RISOTTO
Don't worry about exhausting your arm while making this sweet potato risotto. You do have to attend to the risotto now and then, but you only need to stir occasionally for the 30 minute cook time.
Provided by Kate Merker
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until soft, 3 to 5 minutes.
- Add the sweet potatoes and garlic and cook, stirring occasionally, for 1 minute.
- Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring frequently, until absorbed.
- Measure 3½ cups of water. Add ¾ cup at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the next. It should take 25 to 30 minutes for all the water to be absorbed.
- Stir in the Parmesan and oregano.
Nutrition Facts : Calories 375 kcal, Carbohydrate 54 g, Cholesterol 10 mg, Protein 12 g, SaturatedFat 3 g, Sodium 527 mg, Sugar 5 g, Fat 11 g, UnsaturatedFat 0 g
CREAMY POTATO RISOTTO
Make and share this Creamy Potato Risotto recipe from Food.com.
Provided by Roxanne J.R.
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in heavy large saucepan over medium heat.
- Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes.
- Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper.
- Add 1 1/2 cups chicken (or beef) broth; bring to boil.
- Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken (or beef) broth by tablespoonfuls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes.
- Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes.
- Stir in cheese and chives.
Nutrition Facts : Calories 190.7, Fat 10.9, SaturatedFat 6.6, Cholesterol 35.9, Sodium 106.8, Carbohydrate 19.5, Fiber 1.8, Sugar 2, Protein 5
SWEET POTATO RISOTTO
From www.bettycrocker.com I love sweet potatoes. I'm definitely going to savor the rich, sweet taste of sweet potatoes.
Provided by dcwang wang
Categories Yam/Sweet Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- Stir in sweet potato and 1/2 cup of broth.
- Cook, stirring constantly, until liquid is completely absorbed
- Stir in 1/2 cup additional broth.
- Continue cooking about 20 minutes,stirring constantly and adding 1/2 cup of broth at a time after previous additions have been absorbed until rice is creamy and tender.
- Remove from heat.
- Stir in remaining ingredients.
SWEET POTATO RISOTTO
Make and share this Sweet Potato Risotto recipe from Food.com.
Provided by sofie-a-toast
Categories One Dish Meal
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 T butter in a saucepan and add onion and garlic. Cook for 3-4 minutes, stirring frequently, until onion is tender. Stir in rice and cook 1 minute more, stirring constantly.
- Add wine and cook until evaporated, stirring.
- Stir in sweet potato and 1/2 cup of broth. Cook, stirring constantly, until liquid is completely absorbed. Stir in 1/2 cup additional broth. Continue cooking about 20 minutes,stirring constantly and adding 1/2 cup of broth at every time previous additions have been absorbed until rice is creamy and tender. Add the remaining butter and peas and cook until heated, stirring throughout. Remove from heat. Stir in remaining ingredients.
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Reviews 17Estimated Reading Time 3 minsServings 4-6Total Time 40 mins
- In a small baking pan place diced potato, shallots, 2 tablespoons of the oil, 1 tablespoon of the butter, garlic, salt and pepper. Mix around and bake for 10 minutes. Flip mixture and bake for another 10 minutes.
- While potato is cooking, in a medium pot, add last tablespoon of oil and butter and heat over medium high. Add rice and cook, moving rice around for 2-3 minutes, but do not brown. Add wine and stir. Reduce heat to medium to medium low. When wine has evaporated, begin adding stock one quarter cup at a time, waiting until each addition evaporates before adding the next. Do not let rice get completely dry before adding each quarter cup.
- Once the sweet potato is cooked, add to rice (at any stage of cooking) and continue cooking rice until all of the stock is gone and rice is cooked but not mushy. Remove from heat and stir in Parmesan and parsley. Cover and let sit 3-5 minutes until the rice is fully cooked and the texture is creamy. Adjust seasoning and serve.
SWEET POTATO RISOTTO - TASTES OF LIZZY T
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- Toss in the onions and cook until they have turned translucent and then start to turn golden brown.
- Add the arborio rice and the rest of the oil to the onions. Stir well and cook for a few minutes until the individual grains of rice start to turn just a little bit translucent at the tips.
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