Sautéed Sweet Potato Risotto

Egg-free
Nut-free
Soy-free
Wheat-Free / Gluten-Free
Heart-Healthy
High-Fiber
Low-Calorie
Low-Cholesterol
Low-Fat
Low-Sodium
Low-Sugar
Vegetarian / Meatless
Weight Management
Dish type
Dinner
Serves
6
Ready in
55 minutes

Ingredients

  • 4 tsp. olive oil, divided
  • 1/2 cup finely diced yellow onion
  • 2 medium sweet potatoes, peeled and diced (about 2 cups)
  • 3/4 tsp. dried thyme
  • 3 cups gluten-free, fat-free, low-sodium chicken broth
  • 1 cup Arborio rice
  • 2 oz. finely shredded Parmesan (1/4-cup)

Directions

Prep Time
15 minutes
Cook Time
40 minutes
Ready in
55 minutes
  1. In a large skillet heat 2 teaspoons of the oil over medium heat 1 minute or until hot. Add onion; cook 3 to 5 minutes or until softened. Add sweet potatoes and thyme; cook 8 to 10 minutes or until potatoes are tender. Remove from skillet; set aside.
  2. Meanwhile, in a saucepan heat broth over medium heat; reduce heat to medium-low; simmer.
  3. Add remaining 2 teaspoons oil to skillet; stir in rice and 1/2 cup of the broth. Cook, stirring, until broth is absorbed. Stir in broth 1/2 cup at a time; cook and stir until each addition of broth is absorbed. Continue to cook and stir just until rice is creamy.
  4. Add sweet potato mixture to skillet; stir. Cook over medium heat 1 to 2 minutes or until heated through. Spoon into 6 bowls, sprinkle with Parmesan, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 290, Calories Fat 70, Total Fat 8g, Saturated Fat 2g, Cholesterol 5mg, Sodium 430mg, Carbohydrate 46g, Protein 9g
Serving Size1
Calories290
Calories Fat70
Calories (fat) extra24
Total Fat8g
Total Fat (extra)12
Saturated Fat2g
Saturated Fat (extra)13
Cholesterol5mg
Cholesterol (extra)2
Sodium430mg
Sodium (extra)18
Potassium336mg
Carbohydrate46g
Carbohydrate (extra)15
Fiber3g
Fiber (extra)12
Sugars4g
Protein9g
Omega30g
Vitamin A1096IU
Vitamin A (extra)22
Vitamin C6mg
Vitamin C (extra)11
Iron1mg
Iron (extra)6