Sweet potato and sage risotto

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Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Sweet potato and sage risotto calories by ingredient

Introduction

Not at all low-calorie, but yummy Not at all low-calorie, but yummy

Minutes to Prepare: 15

Minutes to Cook: 30

Number of Servings: 4

Ingredients

.25 cup extra-virgin olive oil

4 medium sweet potatoes, peeled and cubed

2 cups arborio rice

5 cups hot vegetable stock

.75 cup shredded parmesan cheese

3 tbsp shredded sage

Directions

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.