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.

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.

Per Serving: 724 calories; protein 8.4g; carbohydrates 127.6g; fat 19g; cholesterol 15.3mg; sodium 304.4mg.

One of most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re cooking pasta, make sure for a simple vegetable . Made steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a best idea to adjust with make a rice salad.

One make sure is also can apply to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be rounding four pans on the cooking items . But often you can made a dish do more often .