Ingredients
2
tablespoons dry white wine or water
1/3
cup chopped onion
1
garlic clove, finely chopped
1
cup uncooked Arborio or other short-grain rice
1/2
cup mashed cooked sweet potato
3 3/4
cups Progresso™ chicken broth (from 32-oz carton), warmed
2
tablespoons grated Parmesan cheese
1/2
teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves
1/8
teaspoon ground nutmeg
Preparation
Spray 3-quart nonstick saucepan with cooking spray. Heat wine to boiling in saucepan over medium-high heat. Cook onion and garlic in wine 3 to 4 minutes, stirring frequently, until onion is tender. Stir in rice. Cook 1 minute, stirring constantly.
Stir in sweet potato and 1/2 cup of the broth. Cook, stirring constantly, until liquid is completely absorbed. 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.
Stir in remaining ingredients.
