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Ham & Sweet Potato Risotto

Ham & Sweet Potato Risotto

This colorful creamy rice dish is perfect for using leftover ham.


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20 min
Prep Time
50 min
Total Time
6
servings

Ingredients

4 cups chicken broth

1 cup water

1/4 cup Half Stick (1/4 cup) Land O Lakes® Butter with Olive Oil & Sea Salt  

1 small (1/2 cup) onion, chopped

1/2 teaspoon finely chopped fresh garlic

1 1/2 cups Arborio rice or short grain white rice

2 medium sweet potatoes, peeled, cut into 1/2-inch cubes

1/2 teaspoon salt

1/2 pound (2 cups) cooked ham, cut into 1/2-inch cubes

1/2 cup Land O Lakes® Half & Half

1 tablespoon chopped fresh oregano leaves  

1/2 cup grated Parmesan cheese

Freshly ground pepper

 

 *Substitute Land O Lakes® Butter. **Substitute 1 teaspoon dried oregano leaves.

How to make

  1. STEP 1

    Place broth and water in 4-quart saucepan; cook over medium heat until mixture just comes to a boil. Keep warm.

  2. STEP 2

    Meanwhile, melt 2 tablespoons butter in 12-inch skillet over medium heat until sizzling; add onion and garlic. Cook 1-2 minutes or until just softened. Add rice; continue cooking, stirring constantly, 2-3 minutes or until rice just starts to brown. Stir in 1 cup broth, sweet potatoes and salt. Cook, stirring occasionally, until liquid is almost absorbed. Continue adding broth 1/2 cup at a time, stirring occasionally, 19-21 minutes or until liquid is absorbed each time and rice is almost tender.

  3. STEP 3

    Stir in ham, remaining 2 tablespoons butter, half & half and oregano. Cook, stirring often, 5-6 minutes or until rice is tender and liquid is absorbed. Stir in cheese. Season to taste with freshly ground pepper.

Tip #1

For the best color and flavor, use deep-colored sweet potatoes, such as dark orange or red.

Nutrition (1 serving)

370 Calories
20 Fat (g)
60 Cholesterol (mg)
1570 Sodium (mg)
30 Carbohydrates (g)
2 Dietary Fiber
16 Protein (g)
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