Ham & Sweet Potato Risotto

Ham & Sweet Potato Risotto
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This colorful creamy rice dish is perfect for using leftover ham.
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 medium (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.

Directions

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

Recipe Tips

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

Nutrition Facts (1 serving)

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

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