Sweet Potato Risotto

This savory, traditional Italian dish gets a delicious makeover with unsweetened coconut milk, Bruce's® Yams Cut Sweet Potatoes, and zesty lime.

• Preparation Time: 5 mins
• Cooking Time: 50 mins
• Total Time: 55 mins
• Calories: 724 Calories

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons butter (Optional)
• ½ teaspoon ground white pepper
• 5 cups chicken broth
• ½ cup chopped white onion
• 1 tablespoon apple cider vinegar
• 2 tablespoons minced parsley
• 1 lime, zested
• ½ teaspoon sea salt, or more to taste
• 2 cups Arborio (short grain) rice
• ¼ cup unsweetened coconut milk

Recipe Instructions

Step 1

Bring chicken stock to a simmer in a saucepan and keep warm.

Step 2

Place oil in a separate (large) saucepan. Add onion and saute for 2 minutes until fragrant.

Step 3

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.

Step 4

Drain the Bruce's® Yams Cut Sweet Potatoes, reserving 1/4 cup syrup. Add syrup to rice and cook until rice starts to become light and creamy.

Step 5

Stir in sweet potatoes (chunks will break down), cider vinegar, parsley, salt, and pepper. When incorporated, remove from heat and stir in butter (optional).

Step 6

Transfer to a serving dish and sprinkle with freshly grated lime zest.