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Sweet Potato Risotto With Pecans

User Rating 5 Star Rating (2 Reviews)


Sweet Potato Risotto

Sweet Potato Risotto

Diana Rattray
This is a fabulous combination, and you'll want to make this dish again and again. Serve as a side dish or serve as a main dish or lunch with a chopped salad and crusty bread.

Cook Time: 30 minutes

Total Time: 30 minutes


  • 4 tablespoons butter
  • 2 tablespoons minced shallots
  • 1 medium sweet potato, cut in small dice, about 8 ounces or 2 cups
  • 1/3 cup chopped pecans
  • 2 to 3 cups vegetable broth
  • 1 cup Arborio rice (about 6 to 7 ounces)
  • salt and freshly ground black pepper, to taste
  • 1/2 cup fresh grated Parmesan cheese
  • 1 tablespoon finely chopped green onion tops or fresh parsley


Heat 3 cups of vegetable broth to the boiling point; reduce heat to the lowest setting to keep hot.

In a medium saucepan, melt butter; add minced shallot and pecans; cook until shallot is tender. Add rice and cook, stirring, until well blended. Stir in sweet potato. Stir about 3/4 cup of the hot broth into the rice mixture. Cook over medium-low heat, stirring constantly, until liquid is absorbed. Continue adding liquid, about 1/4 to 1/3 cup at a time, stirring frequently, until the rice and sweet potato are tender (not overly soft). The texture should be creamy a little loose. This will take about 25 minutes and about 2 to 3 cups of broth. Stir in Parmesan cheese and green onion or parsley, then taste and add salt and freshly ground black pepper to taste.
Serves 3 to 4.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
So good!, Member katarc

This was even better than I expected and very simple to make. Instead of green onion or parsley, I stirred a handful of chopped fresh kale into each serving bowl. It was a very satisfying one-dish meal. I will definitely make again.

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