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Sweet Potato and Sage Risotto
Sweet Potato and Sage Risotto made with Italian Arborio rice, grated sweet potatoes, fresh sage and apple cider makes this the quintessential Fall side dish.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min🔥 Cook: 25 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- frying pan
- pan
📝 Preparation Steps
1
In a large frying pan, heat the oil over medium high heat and add the rice. Allow to slightly brown ⏱️ 1-2 minutes.
2
Next, add the sweet potatoes and gradually add 1 cup at a time of the vegetable broth, allowing the liquid to evaporate after each addition. When the liquid from the last addition of the broth has almost evaporated, add the apple cider.
3
When the last of the liquid has evaporated, remove the pan from the heat and add the sage, cheese and butter. Stir until the butter has melted and the risotto is creamy. Season with salt and pepper.
Nutrition Facts
calories
251 kcal
fat Content
6 g
serving Size
1 serving
fiber Content
3 g
sugar Content
4 g
sodium Content
98 mg
protein Content
5 g
trans Fat Content
0.1 g
cholesterol Content
10 mg
carbohydrate Content
43 g
saturated Fat Content
3 g
unsaturated Fat Content
3.4 g
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