Sweet Potato Risotto

What Thanksgiving dinner is complete without sweet potatoes? This year, give those traditional sweet potatoes a sophisticated flare with this easy to prepare risotto.

You'll Need:

2 tbsp dry white wine or water ½ cup mashed cooked sweet potato
1 garlic clove, finely chopped 3 3/4 cups chicken broth, warmed
1/3 cup chopped onion 2 tbsp grated Parmesan cheese
1 cup uncooked Arborio or other short-grain rice 1/2 tsp chopped fresh rosemary leaves or 1/4 tsp dried rosemary leaves
1/8 tsp ground nutmeg

To Prepare

1. Spray 3-quart nonstick saucepan with cooking spray.

2. Heat wine to boiling in saucepan over medium-high heat.

3. Cook onion and garlic in wine 3 to 4 minutes, stirring frequently, until onion is tender. Stir in rice. Cook 1 minute, stirring constantly.

4. Stir in sweet potato and 1/2 cup of the broth. Cook, stirring constantly, until liquid is completely absorbed.

5. Stir in an additional 1/2 cup broth. Continue cooking about 20 minutes, stirring constantly and adding broth 1/2 cup at a time after previous additions have been absorbed, until rice is creamy and just tender; remove from heat.

6. Stir in remaining ingredients.