Sweet Potato Walnut Risotto
Serve up fall flavors with this Sweet Potato Walnut Risotto made with Success® Brown Rice, cubed sweet potato, Parmesan, mascarpone and crunchy walnuts.
Ingredients
- 2 bags Success® Brown Rice
- 4 cups chicken broth
- 2 tbsp butter
- 1 cup chopped onion
- 1/4 cup dry white wine OR chicken broth
- 1/2 cup mascarpone cheese
- 1/2 lb frozen cubed sweet potatoes, thawed
- 1/4 cup toasted walnuts
- 1 tbsp chopped fresh sage
- 1 tsp fresh grated orange peel
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
Instructions
A perfect dish for fall, this risotto features buttery sweet potato and crunchy toasted walnuts for a delightful mix of flavors and textures.
Step 1
Prepare rice according to package directions, substituting chicken broth for water. Drain, reserving 1/2 cup of chicken broth.
Step 2
Melt butter in a large skillet over medium heat. Add onions and sauté for 5 minutes.
Step 3
Add wine or broth and cook, stirring, for 5 minutes.
Step 4
Add rice, reserved 1/2 cup chicken broth and mascarpone cheese. Stir until creamy.
Step 5
Gently fold in sweet potatoes, walnuts, sage, orange peel, salt and pepper and cook until heated through. Top with Parmesan cheese.
Recipe Tip
If you don’t have any sweet potatoes on hand, try this recipe with butternut squash, instead.
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