Vegetarian

Sweet Potato Risotto takes 10 minutes to prepare.

Sweet Potato Risotto takes 20 minutes to cook.

Sweet Potato Risotto makes 4 servings.

The ingredients for Sweet Potato Risotto are:

Sweet potato, 1 sweetpotato, 5" long (remove)
Shallots, 1 tbsp chopped (remove)
Swiss Chard, 2 cup, chopped (remove)
*Arborio Rice (Risotto Rice), Dry, Uncooked, 0.75 cup (remove)
*Extra Virgin Olive Oil, 2 tbsp (remove)
Butter, salted, 3 pat (1" sq, 1/3" high) (remove)
Parmesan Cheese, grated, 0.20 cup (remove)
Rosemary, 0.5 tbsp (remove)
Nutmeg, ground, 1 tsp (remove)

Here is how you make Sweet Potato Risotto:

1. Shred Sweet potato, finely chop shallot, coarsely chop chard, finely chop rosemary-set all aside2. Mix boullion cube with 3 cups hot water and stir until dissolved. You can also put a sprig of rosemary in to flavor the water. Remove the rosemary before using the water.3. Heat oil in a pan. Add shallots-cook for 2 min until translucent.4. Add rice and cook for 2 more minutes until the rice is lightly toasted.5. Add sweet potato, rosemary, and chard to rice mix. Pour in 1 cup of bouillon infused water. Stir thoroughly and cook until liquid is almost gone.6. Add 1/2 cup of water, stir thoroughly, and cook until water is almost gone. Continue repeating until all bouillon is used.7. Taste rice to make sure it is cooked-if it isn't-continue to add regular water 1/2 cup at a time until rice is cooked.8. Once rice is cooked and liquid is dissolved, remove from heat then add butter, nutmeg, and parmesan cheese. 9. Season with salt and pepper to taste.Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user TONNAS78.

The nutritional information for Sweet Potato Risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 286.3

• Total Fat: 11.9 g
• Cholesterol: 12.1 mg
• Sodium: 276.0 mg
• Total Carbs: 39.4 g
• Dietary Fiber: 3.3 g
• Protein: 6.6 g