Side dishe for 8

Sweet Potato Risotto

Name: Sweet Potato Risotto
Total time: 105 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 small sweet potato; 2 tsp olive oil; 1 onion; 2 cloves garlic; 3/4 cup white rice; 2/3 cup dry white wine; 2 cup vegetable stock; 3 tbsp parmesan cheese; 1/4 tsp nutmeg; 1/4 tsp paprika; 1/4 tsp salt; 1/4 tsp ground black pepper

$2.39for 4105 minServes 8

Roasted sweet potato is folded into creamy rice cooked slowly with wine, vegetable stock, Parmesan, and warm spices.

Photo: curiouscuisiniere.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Sweet potatoes, 0.4 lb$1.29/lb typical	0.4 lb	$0.48Typical price
	Onions, 0.4 lb$1.29/lb typical	0.4 lb	$0.52Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.15Typical price
	Rice, 5 oz$0.08/oz typical	5 oz	$0.39Typical price
	Broth, 17 oz$0.07/oz typical	17 oz	$1.16Typical price
	Parmesan, 0.75 oz$0.55/oz typical	0.75 oz	$0.36Typical price
Total for the servings shown		$4.78

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices
Swap rice for quinoaabout $0.12/oz more at typical prices

Pantry staples you likely have

Olive and cooking oilWine, beer and spiritsDried herbs, spices and seasoning blendsDried spices (cumin, paprika, chili powder, oregano)Salt and pepper

Not included in the cost.

105 minstart to table
Involveddifficulty
8servings as written
$typical cost tier

Italian Vegetarian Budget Side dishes Fall

Typical price

$0.60 per serving$2.39 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 small sweet potato
2 tsp olive oil
1 onion
2 cloves garlic
3/4 cup white rice
2/3 cup dry white wine
2 cup vegetable stock
3 tbsp parmesan cheese
1/4 tsp nutmeg
1/4 tsp paprika
1/4 tsp salt
1/4 tsp ground black pepper

Steps

Heat the oven to 400 F and roast the diced sweet potato with olive oil for 35 minutes.
Cook the onion and garlic in a large saucepan over medium heat for 8 minutes.
Stir in the rice, nutmeg, paprika, salt, and pepper and cook for 3 minutes.
Pour in the wine and simmer for 5 minutes, stirring often.
Add the stock one-half cup at a time and cook for 35 minutes, stirring after each addition.
Fold in the roasted sweet potato and Parmesan, then rest the risotto for 15 minutes.