sweet potato risotto
(1 rating)
This was something I threw together for a "date night" with my husband. It came out delicious and for a risotto it's fairly healthy gluten free & with whole grain brown rice. Plus good for you sweet potatoes.
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(1 rating)
yield
2 -4 depending on portions
prep time
15 Min
cook time
1 Hr
Ingredients For sweet potato risotto
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4 tspolive oil, extra virgin
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2 mdsweet potatoes, peeled & diced
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1/2 csliced baby carrots
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3/4 tspdried thyme
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3 cgluten free, fat free, low sodium chicken broth
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1 cbrown rice
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1/4 corganic honey
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parmesan cheese (for garnish)
How To Make sweet potato risotto
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1In a large skillet heat 2 teaspoons olive oil over medium heat 1 minute or until hot. Add the sweet potatoes, carrots & thyme; cook 8-10 minutes or until potatoes are tender. Remove from skillet & set aside.
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2Meanwhile, in a saucepan heat broth over medium heat; reduce heat to low and let simmer.
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3Add remaining 2 teaspoons olive oil to skillet. Stir in rice & 1/2 cup of the broth. Cook, stirring until broth is absorbed. Continue stirring broth in 1/2 cup at a time, stirring until each addition is absorbed. Continue to cook and stir until rice is just creamy
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4Add sweet potato mixture & honey to skillet; stir. Cook over medium heat 1-2 minutes until heated through.
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5Sprinkle with Parmesan and serve!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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