Sweet Potato & Carrot Risotto with Honey

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   1.

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   In a large skillet heat 2 teaspoons of the oil over medium heat for 1 minute or until hot.

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   Add sweet potatoes and thyme and cook for 8-10 minutes or until potatoes are tender.

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   Remove the potatoes from skillet and set aside.

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   2.

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   While the potatoes going, bring the chicken broth to a boil in a saucepan, then reduce heat to low and let it simmer.

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   I threw the chopped carrots in with the broth to get them tender as well.

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   3.

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   Add remaining 2 teaspoons oil to the same skillet that you used for the potatoes.

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    Stir in the rice and 1/2 cup of broth.

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    Let it cook and stir continuously until broth is absorbed.

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    Continue adding broth 1/2 cup at a time and stirring until absorbed before adding the next 1/2 cup.

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    This will take about 30 minutes.

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    4.

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    Add the sweet potatoes and honey to the skillet and stir them into the rice.

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    Let it cook over medium heat for 1-2 minutes until heated through.

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    Sprinkle with Parmesan and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.