Roasted Sweetpotato Risotto
Course: dinner, Main Course
Cuisine: Italian
Keyword: risotto, sweet potato
Servings: 4
Calories: 389kcal
- 2 medium sweetpotatoes
- 1/4 cup olive oil divided
- 4 cups hot vegetable stock divided
- 1/2 cup finely chopped onion
- 1 tablespoon minced garlic
- 1-1/2 cups arborio rice 12-ounce package
- 3/4 cup white wine
- 1 tablespoon fresh rosemary
- 1-1/2 teaspoons thyme leaves
- 3 tablespoons butter
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon salt
- 3/4 teaspoon black pepper
Preheat oven to 350° F.
Peel sweetpotatoes and cut in half. Cut half the sweetpotatoes into ¼-inch diced and set aside. Cut the remaining sweetpotatoes into 1-inch chunks; toss with 1 tablespoon olive oil and roast until soft, about 30 minutes.
Puree sweetpotatoes in a food processor with ¼ cup chicken stock; reserve
In a large saucepan, heat remaining 3 tablespoons oil; sauté onion and small diced sweetpotatoes over medium high heat. Cook until softened but not browned, about 3 minutes. Add garlic and arborio rice and cook 2-3 minutes stirring frequently.
Stir in wine. Cook, stirring until completely absorbed.
In the same manner add hot stock, ½ cup at a time, stirring until each addition is completely absorbed and stock is used up.
Add sweetpotato puree, rosemary, thyme, butter and Parmesan.
Season to taste with salt and pepper.
Nutrition Facts
Roasted Sweetpotato Risotto
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Serving: 1 | Calories: 389kcal | Carbohydrates: 51g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 3mg | Sodium: 1639mg | Potassium: 513mg | Fiber: 5g | Sugar: 9g | Vitamin A: 16601IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 2mg | Net Carbohydrates: 46g