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Sweet Potato Risotto


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  • 2 tsp butter
  • 2 cups diced peeled sweet potato (about 1 large)
  • 2 cloves garlic
  • 1 sweet red pepper chopped
  • 1 tsp basil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3/4 cup short grain (arborio) rice
  • 3/4 cup vegetable broth
  • 2 tbsp all purpose flour
  • 3 cups milk
  • 1 cup drained rinsed chickpeas
  • 1/2 cup parmesan cheese



Step 1

1. In a large pot, melt butter over medium heat. Saute sweet potato, garlic, onion, red pepper, basil, salt & pepper for 5 min or until softened. Stir in rice; saute for 1 min. Add broth and bring to boil; stirring.
2. Whisk flour into milk and gradually stir into pot; bring to simmer, stirring often. Reduce heat to low, cover and simmer, stirring twice, until rice is almost tender.
3. Stir in chickpeas; simmer, uncovered, for 5 min or until rice is tender, stirring in more milk, if desired, to moisten rice. Stir in half of the cheese. Spoon into bowls and sprinkle with remaining cheese.

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