Vegetarian

Roasted Sweet Potato Bulgar Wheat Risotto is for Dinner.

Roasted Sweet Potato Bulgar Wheat Risotto takes 5 minutes to prepare.

Roasted Sweet Potato Bulgar Wheat Risotto takes 50 minutes to cook.

Roasted Sweet Potato Bulgar Wheat Risotto makes 4 servings.

The ingredients for Roasted Sweet Potato Bulgar Wheat Risotto are:

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

Here is how you make Roasted Sweet Potato Bulgar Wheat Risotto:

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 servingsNumber of Servings: 4Recipe submitted by SparkPeople user HILLRUNNER.

The nutritional information for Roasted Sweet Potato Bulgar Wheat Risotto is:

• 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