Sweet Potato And Corn Risotto Recipe

Name: Sweet Potato And Corn Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups diced peeled sweet potato (about 1 large); 2 1/4 cups water, divided; 1 (14-ounce) can vegetable broth; 1 tablespoon olive oil; 1/2 cup chopped shallots; 1 1/2 cups uncooked Arborio rice or other short-grain rice; 1/2 cup dry white wine; 1 1/2 cups frozen whole-kernel corn, thawed; 1/2 cup (2 ounces) shredded fontina cheese; 2 tablespoons grated fresh Parmesan cheese; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh thyme; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon ground nutmeg

Servings: persons

2 cups diced peeled sweet potato (about 1 large)
2 1/4 cups water, divided
1 (14-ounce) can vegetable broth
1 tablespoon olive oil
1/2 cup chopped shallots
1 1/2 cups uncooked Arborio rice or other short-grain rice
1/2 cup dry white wine
1 1/2 cups frozen whole-kernel corn, thawed
1/2 cup (2 ounces) shredded fontina cheese
2 tablespoons grated fresh Parmesan cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg

1
Place sweet potato and 1/4 cup water in a 1 1/2-quart microwave-safe bowl. Cover and microwave at HIGH 5 minutes or until tender. Mash 1/2 of sweet potato with a fork. Reserve remaining 1/2 of sweet potato and cooking liquid.
2
Combine broth, remaining 2 cups water, and reserved cooking liquid in a 3-quart saucepan. Bring to a simmer (do not boil). Keep warm over low heat.
3
Heat oil in a 4-quart saucepan over medium heat. Add shallots; saute 3 minutes or until tender. Add rice; cook 2 minutes, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 27 minutes total). Stir in mashed sweet potato, reserved diced sweet potato, and corn; cook 2 minutes, stirring constantly. Remove from heat. Stir in cheeses and remaining ingredients.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups diced peeled sweet potato (about 1 large), 2 1/4 cups water, divided, 1 (14-ounce) can vegetable broth, 1 tablespoon olive oil, and more.

Yes, Sweet Potato And Corn Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet Potato And Corn Risotto

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