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Sweet Potato Risotto

2 tablespoons olive oil
1 tablespoon butter
1 cup finely chopped onion
2 cups peeled and finely diced sweet potatoes
2 cloves garlic, minced
1 1/2 cups arborio rice
3 tablespoons fresh lime juice
4 cups chicken broth
1 cup cream
1 cup shredded pepper-jack cheese
2 tablespoons snipped parsley
1/4 teaspoon nutmeg

Place butter and olive oil in a crockpot on high setting.
Add onion, sweet potatoes, garlic and rice, and cook until
sweet potatoes soften, about 8 minutes. Stir in remaining
ingredients. Turn heat to low. Cover, and cook for 45 minutes,
or until liquid is absorbed and rice is creamy.
Serve garnished with chopped parsley, if desired.

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