When two starchy, creamy elements combine, the result is pure comfort. A sweet potato puree gives the risotto a brilliant orange hue and a subtle sweetness. Unlike most risottos, you don’t need to warm the stock separately or add in small increments; just two doses with time in between allows the rice to slowly absorb the liquid while becoming wonderfully creamy. A dollop of mascarpone stirred in at the end takes this dish over the top. We like a final grating of sharp, nutty Parmesan cheese. You could also sprinkle crumbled bacon or toasted pecans over each serving.
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|Serving Size: 1 Serving (110g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 26 (11%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 4.2mg||1 %|
|Sodium 276.4mg||10 %|
|Potassium 122.1mg||3 %|
|Total Carbohydrate 49.2g||14 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 46.4g|
|Protein 6.1g||9 %|
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Calories per serving: 247
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