Sweet potato and sage risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
.25 cup extra-virgin olive oil4 medium sweet potatoes, peeled and cubed2 cups arborio rice5 cups hot vegetable stock.75 cup shredded parmesan cheese3 tbsp shredded sage
Heat oil in a large saucepan over medium heat. Add sweet potatoes and rice and stir until well coated in the oil.
Add 1/2 cup of the hot vegetable stock, stirring constantly over medium heat until the liquid is absorbed. Continue adding more stock, 1/2 cup at a time, stirring constantly for 20-25 minutes or until all the stock is absorbed, the sweet potatoes are cooked, and the rice is creamy and tender.
Add the parmesan and 2 tbsp of sage. Stir to combine. Remove from heat, drizzle with the remaining oil, and sprinkle with the remaining sage.
Makes 4 (large!) servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LMSV2010.
Add 1/2 cup of the hot vegetable stock, stirring constantly over medium heat until the liquid is absorbed. Continue adding more stock, 1/2 cup at a time, stirring constantly for 20-25 minutes or until all the stock is absorbed, the sweet potatoes are cooked, and the rice is creamy and tender.
Add the parmesan and 2 tbsp of sage. Stir to combine. Remove from heat, drizzle with the remaining oil, and sprinkle with the remaining sage.
Makes 4 (large!) servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LMSV2010.
Nutritional Info Amount Per Serving
- Calories: 645.6
- Total Fat: 18.2 g
- Cholesterol: 10.8 mg
- Sodium: 950.1 mg
- Total Carbs: 103.1 g
- Dietary Fiber: 5.0 g
- Protein: 15.7 g
Member Reviews
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SWIM_2_SLIM
Cut back on the sodium content by making your own broth. From initial comments about the recipe being NOT the best for "diet" food, please do not try to "rip" into them for posting this! Everything in moderation. If you have extra calories to use for the day, them by all means make it and enjoy!!! - 5/30/10