Description
A nutritious and flavorful risotto made with sweet potatoes and mushrooms.
Ingredients
- 1 cup Arborio rice
- 1 medium sweet potato, diced
- 1 cup mushrooms, sliced
- 3 cups vegetable broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onion and garlic, sauté until translucent.
- Add sweet potato and mushrooms, cook for 5 minutes.
- Stir in Arborio rice and toast for 1 minute.
- Gradually add vegetable broth, stirring until absorbed.
- Cook until rice is tender and creamy, about 20 minutes.
- Mix in Parmesan cheese, salt, and pepper.
- Serve warm.
Notes
- Use fresh mushrooms for best flavor.
- Stir frequently to prevent sticking.
- Adjust broth quantity for desired consistency.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian