SWEET POTATO RISOTTO

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Sweet Potato Risotto image

This savory, traditional Italian dish gets a delicious makeover with unsweetened coconut milk, Bruce's® Yams Cut Sweet Potatoes, and zesty lime.

Provided by Bruce's Yams

Categories     Trusted Brands: Recipes and Tips     Bruce's® Yams

Time 55m

Yield 4

Number Of Ingredients 12

5 cups chicken broth
3 tablespoons olive oil
½ cup chopped white onion
2 cups Arborio (short grain) rice
¼ cup unsweetened coconut milk
1 (15 ounce) can Bruce's® Yams Cut Sweet Potatoes in Syrup, drained, syrup reserved
1 tablespoon apple cider vinegar
2 tablespoons minced parsley
½ teaspoon sea salt, or more to taste
½ teaspoon ground white pepper
2 tablespoons butter
1 lime, zested

Steps:

  • 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® 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 Facts : Calories 723.9 calories, Carbohydrate 127.6 g, Cholesterol 15.3 mg, Fat 19 g, Fiber 4.5 g, Protein 8.4 g, SaturatedFat 7.7 g, Sodium 304.4 mg, Sugar 1.2 g

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