Best 7 Sweet Potato Risotto From Reynolds Recipes
Indulge in the delectable flavors of sweet potato risotto, a harmonious blend of creamy arborio rice and vibrant sweet potatoes. This enticing dish, inspired by the culinary genius of Reynolds, promises a symphony of textures and flavors that will tantalize your taste buds. Embark on a culinary journey with us as we unveil the secrets to crafting the perfect sweet potato risotto, transforming simple ingredients into a gourmet masterpiece.
Let's cook with our recipes!
SWEET POTATO RISOTTO FROM REYNOLDS®
Risotto is made super-easy with Reynolds® Oven Bags. No more endless stirring at the stove--all you have to do slide the pan into the oven.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 55m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. This helps prevent bag from bursting. Place bag in a 13x9x2-inch baking pan.
- Add rice, sweet potato, onion, 1 tablespoon butter, thyme, garlic, and pepper to oven bag. Turn bag several times to mix ingredients. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside.
- Microwave chicken broth and wine in a medium microwave-safe bowl or measuring cup for 3 minutes on high power until liquid is hot (140 degrees F). Carefully pour or ladle liquid over ingredients in bag. Carefully unfold bag opening.
- Close bag with tie (found inside package). Cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan
- Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
- Bake 25 to 30 minutes or until most of the liquid is absorbed. Let stand 5 minutes.
- Cut open top of oven bag carefully. Remember: Always support bag with pan.
- Spoon rice mixture into a large serving bowl. Stir in remaining 1 tablespoon butter and 1/4 cup cheese. Sprinkle with additional cheese, if desired.
Nutrition Facts : Calories 193.3 calories, Carbohydrate 34.2 g, Cholesterol 8.8 mg, Fat 3 g, Fiber 1.3 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 97.7 mg, Sugar 1.7 g
SWEET POTATO RISOTTO
Don't worry about exhausting your arm while making this sweet potato risotto. You do have to attend to the risotto now and then, but you only need to stir occasionally for the 30 minute cook time.
Provided by Kate Merker
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until soft, 3 to 5 minutes.
- Add the sweet potatoes and garlic and cook, stirring occasionally, for 1 minute.
- Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring frequently, until absorbed.
- Measure 3½ cups of water. Add ¾ cup at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the next. It should take 25 to 30 minutes for all the water to be absorbed.
- Stir in the Parmesan and oregano.
Nutrition Facts : Calories 375 kcal, Carbohydrate 54 g, Cholesterol 10 mg, Protein 12 g, SaturatedFat 3 g, Sodium 527 mg, Sugar 5 g, Fat 11 g, UnsaturatedFat 0 g
SWEET POTATO RISOTTO
This creamy and tender rice dish is the perfect fit for an easy family supper.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 38m
Yield 4
Number Of Ingredients 9
Steps:
- Spray 3-quart nonstick saucepan with cooking spray. Heat wine to boiling in saucepan over medium-high heat. Cook onion and garlic in wine 3 to 4 minutes, stirring frequently, until onion is tender. Stir in rice. Cook 1 minute, stirring constantly.
- Stir in sweet potato and 1/2 cup of the broth. Cook, stirring constantly, until liquid is completely absorbed. Stir in an additional 1/2 cup broth. Continue cooking about 20 minutes, stirring constantly and adding broth 1/2 cup at a time after previous additions have been absorbed, until rice is creamy and just tender; remove from heat.
- Stir in remaining ingredients.
Nutrition Facts : Calories 260, Carbohydrate 50 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1020 mg
SWEET POTATO RISOTTO
Make and share this Sweet Potato Risotto recipe from Food.com.
Provided by sofie-a-toast
Categories One Dish Meal
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 T butter in a saucepan and add onion and garlic. Cook for 3-4 minutes, stirring frequently, until onion is tender. Stir in rice and cook 1 minute more, stirring constantly.
- Add wine and cook until evaporated, stirring.
- Stir in sweet potato and 1/2 cup of broth. Cook, stirring constantly, until liquid is completely absorbed. Stir in 1/2 cup additional broth. Continue cooking about 20 minutes,stirring constantly and adding 1/2 cup of broth at every time previous additions have been absorbed until rice is creamy and tender. Add the remaining butter and peas and cook until heated, stirring throughout. Remove from heat. Stir in remaining ingredients.
SWEET POTATO RISOTTO FROM REYNOLDS®
Risotto is made super-easy with Reynolds® Oven Bags. No more endless stirring at the stove--all you have to do slide the pan into the oven.
Provided by Reynolds Kitchens(R)
Categories Reynolds®
Time 55m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. This helps prevent bag from bursting. Place bag in a 13x9x2-inch baking pan.
- Add rice, sweet potato, onion, 1 tablespoon butter, thyme, garlic, and pepper to oven bag. Turn bag several times to mix ingredients. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside.
- Microwave chicken broth and wine in a medium microwave-safe bowl or measuring cup for 3 minutes on high power until liquid is hot (140 degrees F). Carefully pour or ladle liquid over ingredients in bag. Carefully unfold bag opening.
- Close bag with tie (found inside package). Cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan
- Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
- Bake 25 to 30 minutes or until most of the liquid is absorbed. Let stand 5 minutes.
- Cut open top of oven bag carefully. Remember: Always support bag with pan.
- Spoon rice mixture into a large serving bowl. Stir in remaining 1 tablespoon butter and 1/4 cup cheese. Sprinkle with additional cheese, if desired.
Nutrition Facts : Calories 193.3 calories, Carbohydrate 34.2 g, Cholesterol 8.8 mg, Fat 3 g, Fiber 1.3 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 97.7 mg, Sugar 1.7 g
SWEET POTATO RISOTTO
From www.bettycrocker.com I love sweet potatoes. I'm definitely going to savor the rich, sweet taste of sweet potatoes.
Provided by dcwang wang
Categories Yam/Sweet Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray 3-quart nonstick saucepan with cooking spray.
- Heat wine to boiling in saucepan over medium-high heat.
- Cook onion and garlic in wine 3 to 4 minutes, stirring frequently, until onion is tender.
- Stir in rice.
- Cook 1 minute, stirring constantly.
- Stir in sweet potato and 1/2 cup of broth.
- Cook, stirring constantly, until liquid is completely absorbed
- Stir in 1/2 cup additional broth.
- Continue cooking about 20 minutes,stirring constantly and adding 1/2 cup of broth at a time after previous additions have been absorbed until rice is creamy and tender.
- Remove from heat.
- Stir in remaining ingredients.
CHICKEN SWEET POTATO RISOTTO
Tasty risotto recipe with chicken, sweet potato, leeks and tarragon for cold winter evenings.
Provided by atg123
Time 1h
Yield Serves 2
Number Of Ingredients 0
Steps:
- Preheat the oven to 200C/fan 180C. Put the sweet potato in a mixing bowl, coat in the olive oil, add the garlic and mix until the sweet potato is coated in garlicy oil. Put on a baking tray and in the oven for 20 mins. When this is done, leave on the side until needed.
- Meanwhile, put some oil in a frying pan on a medium/high heat and quick fry the chicken till a crust appears. Take off the heat and put on a plate to one side. Put the chicken stock in a saucepan and bring to a simmer.
- Put the frying pan back over a low heat and add the butter till bubbling. Fry the leeks and tarragon over the low heat until soft. Don't allow to colour. This should take about 10 mins. Then add the rice and stir to coat the grains in the butter. Fry for a minute or two more then add the White Wine. Bring the flame up to a medium heat and stir until the wine has nearly evaporated.
- Add the chicken to the rice. Now ladle a small of amount (about 2 ladles worth) of the simmering stock into the pan. Stir occasionally until the fluid has nearly evaporated. Repeat for around 20-25 mins until the rice is translucent, cooked but has a bite.
- Turn off the heat. Season, grate the Parmesan onto the Risotto and add the cooked sweet potato. Stir until the cheese has melted and serve in bowls.
Tips:
- Use the right type of sweet potato: For the creamiest risotto, use a starchy sweet potato variety such as Garnet or Jewel. Avoid drier varieties like Beauregard.
- Roast the sweet potatoes before adding them to the risotto: Roasting intensifies the sweet potato's flavor and helps it to hold its shape in the risotto.
- Use a good quality broth: The broth is the backbone of the risotto, so use a flavorful one. A homemade vegetable or chicken broth is ideal, but a good quality store-bought broth will also work.
- Cook the risotto slowly and stir it often: Risotto takes time to cook, so be patient. Stir it often to prevent the rice from sticking to the bottom of the pan and to help it absorb the broth evenly.
- Add the cheese and butter at the end: Adding the cheese and butter at the end of the cooking process will help to create a creamy, rich risotto.
- Season the risotto to taste: Risotto should be flavorful, so season it to taste with salt, pepper, and other herbs and spices, such as thyme, rosemary, or nutmeg.
Conclusion:
Sweet potato risotto is a delicious and versatile dish that can be served as a main course or a side dish. It's a great way to use up leftover sweet potatoes, and it's also a good source of vitamins and minerals. With a little planning and effort, you can easily make a delicious and impressive sweet potato risotto at home.
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