Sweet Potato and Pecan Risotto
Risotto is a traditional Italian dish that is known for its creamy and rich texture.
This is vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Sweet Potato and Pecan Risotto
Ingredients
Instructions
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Peel and dice the sweet potatoes.
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Heat olive oil and butter in a large pan over medium heat.
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Add the diced onion and minced garlic to the pan and sauté until translucent.
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Add the diced sweet potatoes to the pan and cook for 5 minutes.
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Add the Arborio rice to the pan and stir to coat the rice in the oil and butter.
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Pour in the white wine and stir until absorbed.
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Gradually add the vegetable broth, 1 cup at a time, stirring constantly until the liquid is absorbed before adding more.
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Continue adding the vegetable broth and stirring until the rice is cooked al dente, about 20-25 minutes.
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Stir in the grated Parmesan cheese, pecans, salt, and black pepper.
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Remove from heat and let the risotto rest for 5 minutes.
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Serve the sweet potato and pecan risotto garnished with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 60g20%
- Sugars 10g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
