Sweet Potato Risotto
Ingredients
Instructions
- Bring chicken stock to a simmer in a saucepan and keep warm.
- Place oil in a separate (large) saucepan. Add onion and saute for 2 minutes until fragrant.
- Pour in rice and stir so that all grains of rice are coated. Add broth (1 cup at a time) and stir until liquid has been absorbed. After all broth has been absorbed, stir in coconut milk.
- Drain the Bruce's(R) Yams Cut Sweet Potatoes, reserving 1/4 cup syrup. Add syrup to rice and cook until rice starts to become light and creamy.
- Stir in sweet potatoes (chunks will break down), cider vinegar, parsley, salt, and pepper. When incorporated, remove from heat and stir in butter (optional).
- Transfer to a serving dish and sprinkle with freshly grated lime zest.
Nutrition & Diet Analysis (per serving)
878
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).