Description
This Sweet Potato & Thyme Risotto is a creamy, comforting dish perfect for any occasion. The sweet potatoes add a rich flavor and the thyme enhances the overall experience.
Ingredients
Scale
- 1 cup Arborio rice
- 1 medium sweet potato, peeled and diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup white wine
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
- In a saucepan, heat the vegetable broth and keep it warm over low heat.
- In a large skillet, heat olive oil over medium heat. Sauté the onion and garlic until translucent.
- Add the diced sweet potato and cook for 5 minutes.
- Stir in the Arborio rice and continue cooking for another 2 minutes.
- Pour in the white wine and stir until absorbed.
- Add the warm broth, one ladle at a time, stirring constantly until the rice is creamy and cooked through.
- Mix in the thyme and Parmesan cheese. Season with salt and pepper to taste.
- Serve warm and enjoy!
Notes
- This risotto can be made vegan by omitting the Parmesan cheese or using a vegan alternative.
- Feel free to add other vegetables like peas or spinach for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg