sweet potato risotto
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.
prep time
15 Min
cook time
1 Hr
method
---
yield
2-4 depending on portions
Ingredients
- 4 teaspoons olive oil, extra virgin
- 2 medium sweet potatoes, peeled & diced
- 1/2 cup sliced baby carrots
- 3/4 teaspoon dried thyme
- 3 cups gluten free, fat free, low sodium chicken broth
- 1 cup brown rice
- 1/4 cup organic honey
- - parmesan cheese (for garnish)
How To Make sweet potato risotto
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Step 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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Step 2Meanwhile, in a saucepan heat broth over medium heat; reduce heat to low and let simmer.
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Step 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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Step 4Add sweet potato mixture & honey to skillet; stir. Cook over medium heat 1-2 minutes until heated through.
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Step 5Sprinkle with Parmesan and serve!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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