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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 4 |
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From I love sweet potatoes. I'm definitely going to savor the rich, sweet taste of sweet potatoes. Ingredients:
2 tablespoons dry white wine or 2 tablespoons water |
1/3 cup chopped onion |
1 garlic clove, finely chopped |
1 cup uncooked arborio rice or 1 cup other short-grain rice |
1/2 cup mashed cooked sweet potato |
3 3/4 cups chicken broth, warmed |
2 tablespoons grated parmesan cheese |
1/2 teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves |
1/8 teaspoon ground nutmeg |
Directions:
1. Spray 3-quart nonstick saucepan with cooking spray.
2. Heat wine to boiling in saucepan over medium-high heat.
3. Cook onion and garlic in wine 3 to 4 minutes, stirring frequently, until onion is tender.
4. Stir in rice.
5. Cook 1 minute, stirring constantly.
6. Stir in sweet potato and 1/2 cup of broth.
7. Cook, stirring constantly, until liquid is completely absorbed
8. Stir in 1/2 cup additional broth.
9. Continue cooking about 20 minutes,stirring constantly and adding 1/2 cup of broth at a time after previous additions have been absorbed until rice is creamy and tender.
10. Remove from heat.
11. Stir in remaining ingredients.
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