Versatile risotto is an ideal option for busy holiday hosts

Risotto is a versatile dish that can be prepared with a wide range of ingredients. That versatility makes risotto a particularly useful option to consider when hosting loved ones during the often hectic holiday season. Because risotto can be made with just about any add-ins, hosts won’t have to worry about coming home empty-handed during a last-minute trip to the grocery store. With that in mind, hosts can look to this recipe for “Risotto With Sweet Potatoes, Peas and Green Beans” from Lines+Angles when the need to whip up something flavorful in a flash arises.

Risotto With Sweet Potatoes, Peas and Green Beans

Makes 6 servings

2 tablespoons olive oil

1/2 onion, chopped

1 clove garlic, chopped

12/3 cups arborio rice

4 cups low sodium vegetable broth

1 tablespoon white wine

1 large sweet potato, peeled, chopped and par boiled

1 tablespoon packed brown sugar

Kosher salt, to taste

1 cup blanched green peas

1 cup blanched green beans

1. Heat olive oil in a large saucepan over medium heat. Add the onion and saute until slightly translucent, about 3 minutes. Add the garlic and cook another minute, stirring.

2. Add the rice to the pan and stir well to coat with the oil. Cook until slightly toasted, about 3 minutes.

3. Stir in 3/4 of the broth and the wine. Bring to a boil and then cover. Reduce heat to low and cook for about 5 minutes.

4. Add the sweet potato, brown sugar and salt and simmer for about 15 minutes, until the rice is tender. Stir about every five minutes, adding more broth, if necessary.

5. Add the peas and green beans and the remaining broth and stir gently. Serve hot.