Sweet Potato Risotto

Sweet Potato Risotto
Sweet Potato Risotto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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