Dinner

Sweet potato and sage risotto is for Dinner.

Sweet potato and sage risotto takes 15 minutes to prepare.

Sweet potato and sage risotto takes 30 minutes to cook.

Sweet potato and sage risotto makes 4 servings.

The ingredients for Sweet potato and sage risotto are:

.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

Here is how you make Sweet potato and sage risotto:

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: 4Recipe submitted by SparkPeople user LMSV2010.

The nutritional information for Sweet potato and sage risotto is:

• 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

The dietary needs meet for Sweet potato and sage risotto is Vegetarian