Roasted Sweet Potato Bulgar Wheat Risotto
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 280.5
- Total Fat: 7.8 g
- Cholesterol: 0.0 mg
- Sodium: 1,854.5 mg
- Total Carbs: 47.5 g
- Dietary Fiber: 12.3 g
- Protein: 8.6 g
View full nutritional breakdown of Roasted Sweet Potato Bulgar Wheat Risotto calories by ingredient
Introduction
Based on Tosca Reno's recipe from Eat Clean Diet Stripped but with major changes. I didn't have some of the ingredients the original recipe used, so substituted with what I had. Based on Tosca Reno's recipe from Eat Clean Diet Stripped but with major changes. I didn't have some of the ingredients the original recipe used, so substituted with what I had.Number of Servings: 4
Ingredients
-
1 large sweet potato
1 T + 1/2 t olive oil, divided
1/2 t herbes de Provence
1/2 Cup finely chopped onion
2 cloves garlic, minced
1 t finely chopped fresh thyme
2 t finely chopped fresh sage
1 Cup Bulgar Wheat
4 C low sodium chicken or vegetable broth, simmering
sea salt and freshly ground black pepper, to taste
Directions
Preheat oven to 400F. Slice sweet potato in half and rub skin with 1/2 t olive oil. Sprinkle with herbes de Provence and season with salt and pepper. Place cut side down on baking sheet and cook in oven until tneder when piecred with a knife, about 45 min or less.
Heat 1 T olive oil in a large skillet over medium heat. Add onion, garlic thyme and sage, and cook for 3 minutes until soft and fragrant. Stir in Bulgar Wheat, season with salt and pepper, and allow to cook for two minutes.
Reduce heat to medium-low, stir in 1/2 Cup simmering broth and allow to cook until almost completly absorbed. Continue stirring in 1/2 cu broth at a time, allowing liquid to absorb before adding more until wheat is tender, but still slightly chewy, 30 to 35 minutes.
Scrape cooled sweet potato into a bowl and mash. Stir into risotto. Taste and make any final adjustments to seasoning with salt and pepper. Spoon risotto into shallow bowls.
Serving Size: makes 4, 1 cup/240 ml servings
Number of Servings: 4
Recipe submitted by SparkPeople user HILLRUNNER.
Heat 1 T olive oil in a large skillet over medium heat. Add onion, garlic thyme and sage, and cook for 3 minutes until soft and fragrant. Stir in Bulgar Wheat, season with salt and pepper, and allow to cook for two minutes.
Reduce heat to medium-low, stir in 1/2 Cup simmering broth and allow to cook until almost completly absorbed. Continue stirring in 1/2 cu broth at a time, allowing liquid to absorb before adding more until wheat is tender, but still slightly chewy, 30 to 35 minutes.
Scrape cooled sweet potato into a bowl and mash. Stir into risotto. Taste and make any final adjustments to seasoning with salt and pepper. Spoon risotto into shallow bowls.
Serving Size: makes 4, 1 cup/240 ml servings
Number of Servings: 4
Recipe submitted by SparkPeople user HILLRUNNER.