SWEET POTATO RISOTTO
This creamy and tender rice dish is the perfect fit for an easy family supper.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 38m
Yield 4
Number Of Ingredients 9
Steps:
- Spray 3-quart nonstick saucepan with cooking spray. Heat wine to boiling in saucepan over medium-high heat. Cook onion and garlic in wine 3 to 4 minutes, stirring frequently, until onion is tender. Stir in rice. Cook 1 minute, stirring constantly.
- Stir in sweet potato and 1/2 cup of the broth. Cook, stirring constantly, until liquid is completely absorbed. Stir in an additional 1/2 cup broth. Continue cooking about 20 minutes, stirring constantly and adding broth 1/2 cup at a time after previous additions have been absorbed, until rice is creamy and just tender; remove from heat.
- Stir in remaining ingredients.
Nutrition Facts : Calories 260, Carbohydrate 50 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1020 mg
SWEET POTATO RISOTTO
From www.bettycrocker.com I love sweet potatoes. I'm definitely going to savor the rich, sweet taste of sweet potatoes.
Provided by dcwang wang
Categories Yam/Sweet Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray 3-quart nonstick saucepan with cooking spray.
- Heat wine to boiling in saucepan over medium-high heat.
- Cook onion and garlic in wine 3 to 4 minutes, stirring frequently, until onion is tender.
- Stir in rice.
- Cook 1 minute, stirring constantly.
- Stir in sweet potato and 1/2 cup of broth.
- Cook, stirring constantly, until liquid is completely absorbed
- Stir in 1/2 cup additional broth.
- 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.
- Remove from heat.
- Stir in remaining ingredients.
SWEET POTATO RISOTTO
Make and share this Sweet Potato Risotto recipe from Food.com.
Provided by sofie-a-toast
Categories One Dish Meal
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 T butter in a saucepan and add onion and garlic. Cook for 3-4 minutes, stirring frequently, until onion is tender. Stir in rice and cook 1 minute more, stirring constantly.
- Add wine and cook until evaporated, stirring.
- Stir in sweet potato and 1/2 cup of broth. Cook, stirring constantly, until liquid is completely absorbed. Stir in 1/2 cup additional broth. Continue cooking about 20 minutes,stirring constantly and adding 1/2 cup of broth at every time previous additions have been absorbed until rice is creamy and tender. Add the remaining butter and peas and cook until heated, stirring throughout. Remove from heat. Stir in remaining ingredients.
SLOW-COOKER SWEET POTATO AND BARLEY RISOTTO
Every spoonful of creamy barley risotto is dotted with lovely sweet potatoes and edamame.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 4h50m
Yield 6
Number Of Ingredients 10
Steps:
- In 10-inch nonstick skillet, heat oil over medium heat. Add onion; cook about 5 minutes, stirring occasionally, until translucent. Add garlic; cook, stirring frequently, until softened.
- Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix sweet potatoes, barley, thyme, salt and 3 cups of the broth. Add onion-garlic mixture.
- Cover; cook on Low heat setting 4 to 5 hours.
- In 2-cup microwavable measuring cup, microwave remaining 1 cup broth on High 2 to 3 minutes or until boiling. Stir thawed edamame and boiling broth into barley mixture in cooker. Increase heat setting to High; cover and cook 25 to 30 minutes longer or until edamame are tender. Serve in shallow bowls; sprinkle with cheese.
Nutrition Facts : Calories 290, Carbohydrate 54 g, Cholesterol 0 mg, Fat 1/2, Fiber 10 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 8 g, TransFat 0 g
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ROASTED SWEET POTATO RISOTTO. - HOW SWEET EATS
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5/5 (109)Servings 4Cuisine AmericanCategory Main Course
- Preheat oven to 400 degrees F. In a bowl, combine chopped sweet potatoes with 2 tablespoons olive oil, salt, pepper, nutmeg and smoked paprika, tossing well to coat. Spread on a baking sheet and roast for 30 minutes, tossing every 8-10 minutes. Remove and mash until pureed (or you could use a blender or food processor – I just used a potato masher), then set aside.
- [Note: while the potatoes are roasting you can do other things, like cook the bacon or chop the fresh herbs to get it out of the way.]
- Heat a small saucepan over medium-low heat and add chicken or vegetable stock. Heat until hot. If it begins to boil, turn down so it is no longer boiling.
- Heat a larger saucepan or even a dutch oven over medium heat. Add in remaining olive oil and butter (not the brown butter), then add shallots with a pinch of salt. Stir to coat and cook for 2-3 minutes until soft, then add in garlic and cook for 30 seconds. Increase heat slightly and add rice, stirring to coat. Cook for about 5 minutes, stirring 2-3 times until the rice is translucent and begins to toast. Reduce heat to medium-low and add in wine. Continue to stir as the rice absorbs the wine. When most of it is absorbed, add in about 1/3 of the warm chicken/vegetable stock. Repeat the process, continuously stirring until the stock is absorbed, then add another 1/3. Repeat until all of the stock is used and absorbed and the rice is cooked, making sure to take a spoonful and taste test. The whole process will take about 20-25 minutes. If the rice is still too chewy and dense, heat a bit more liquid and add it again, stirring. The rule I go by is to add enough liquid just to cover the ve
SWEET POTATO RISOTTO - A FAMILY FEAST®
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Reviews 17Estimated Reading Time 3 minsServings 4-6Total Time 40 mins
- In a small baking pan place diced potato, shallots, 2 tablespoons of the oil, 1 tablespoon of the butter, garlic, salt and pepper. Mix around and bake for 10 minutes. Flip mixture and bake for another 10 minutes.
- While potato is cooking, in a medium pot, add last tablespoon of oil and butter and heat over medium high. Add rice and cook, moving rice around for 2-3 minutes, but do not brown. Add wine and stir. Reduce heat to medium to medium low. When wine has evaporated, begin adding stock one quarter cup at a time, waiting until each addition evaporates before adding the next. Do not let rice get completely dry before adding each quarter cup.
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