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sweet potato risotto




Source of Recipe


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List of Ingredients




4 large sweet potato(es), peeled and cut into bite-size pieces
1 Tbsp olive oil
1 cup onion(s), chopped
2 medium garlic clove(s), minced
2 1/4 cup uncooked arborio rice
1/2 cup wine, dry white
5 cup water, boiling
1/2 bunch arugula, trimmed
1/4 cup light cream
1 Tbsp chives, chopped
1 oz grated Parmesan cheese
2 average vegetable bouillon cubes, crumbled


Recipe



Preheat oven to 400ºF. Coat a baking sheet with cooking spray. Microwave sweet potato until almost tender, about 4 minutes. Drain and place on baking sheet. Bake for about 20 minutes or until golden.


Heat oil in a large pan and add onion, garlic and rice. Cook for 2 minutes and add wine. Stir in boiling water in 1-cup batches along with bouillon cubes. Stir until water is absorbed and rice is tender. Add extra water if necessary. The total cooking time should be about 35 minutes.


Stir in arugula, cream and sweet potatoes and heat through. Sprinkle with chives and cheese.