- 5 cups chicken broth
- 3 tablespoons olive oil
- 1/2 cup chopped white onion
- 2 cups Arborio (short grain) rice
- 1/4 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
- 1/2 teaspoon sea salt, or more to taste
- 1/2 teaspoon ground white pepper
- 2 tablespoons butter (optional)
- 1 lime, zested
- 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(R) 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.
03/28/2018
recipepes.com
Sweet Potato Risotto, recipe
PT15M
PT1H
5
455 calories
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