Sweet Potato and Pecan Risotto Recipe

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Sweet Potato and Pecan Risotto
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Ingredients:

Directions:

  1. Heat vegetable broth to the boiling point; reduce heat to the lowest setting to keep hot.
  2. In a medium saucepan, melt butter; add minced shallot and pecans; cook until shallot is tender.
  3. Add rice and cook, stirring, until well blended.
  4. Stir in sweet potato and about 3/4 cup of the hot broth into the rice mixture.
  5. Cook over medium-low heat, stirring constantly, until liquid is absorbed.
  6. Continue adding liquid, 1/3 cup at a time, stirring frequently, until the rice and sweet potato are tender; do not over cook, the texture should be creamy a little loose, approximately 25 minutes (amount of broth added will be between 2 1/2 and 3 cups).
  7. Stir in Parmesan cheese and green onion or parsley.
  8. Taste test and add salt and freshly ground black pepper as required.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 622.66 Kcal (2607 kJ)
Calories from fat 298.28 Kcal
% Daily Value*
Total Fat 33.14g 51%
Cholesterol 43.07mg 14%
Sodium 1033.08mg 43%
Potassium 553.35mg 12%
Total Carbs 66.66g 22%
Sugars 6.72g 27%
Dietary Fiber 5.67g 23%
Protein 14.69g 29%
Vitamin C 5mg 8%
Vitamin A 0.7mg 24%
Iron 2.9mg 16%
Calcium 197.3mg 20%
Amount Per 100 g
Calories 199.07 Kcal (833 kJ)
Calories from fat 95.36 Kcal
% Daily Value*
Total Fat 10.6g 51%
Cholesterol 13.77mg 14%
Sodium 330.29mg 43%
Potassium 176.91mg 12%
Total Carbs 21.31g 22%
Sugars 2.15g 27%
Dietary Fiber 1.81g 23%
Protein 4.7g 29%
Vitamin C 1.6mg 8%
Vitamin A 0.2mg 24%
Iron 0.9mg 16%
Calcium 63.1mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.4
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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