Sweet Potato Risotto from Reynolds®


Risotto is made super-easy with Reynolds® Oven Bags. No more endless stirring at the stove--all you have to do slide the pan into the oven.

Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
5 mins
Total Time:
55 mins
10 servings


  • 1 Reynolds® Oven Bag, large size

  • 1 tablespoon all-purpose flour

  • 1 ½ cups uncooked Arborio rice

  • 1 (8 ounce) sweet potato, peeled and shredded

  • ½ cup chopped onion

  • 2 tablespoons butter, softened and divided

  • 2 teaspoons snipped fresh thyme

  • 2 cloves garlic, minced

  • ¼ teaspoon ground black pepper

  • 3 cups reduced-sodium chicken broth

  • ½ cup dry white wine or reduced-sodium chicken broth

  • ¼ cup finely shredded Parmesan cheese, plus more for serving


  1. Preheat oven to 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. This helps prevent bag from bursting. Place bag in a 13x9x2-inch baking pan.

  2. Add rice, sweet potato, onion, 1 tablespoon butter, thyme, garlic, and pepper to oven bag. Turn bag several times to mix ingredients. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside.

  3. Microwave chicken broth and wine in a medium microwave-safe bowl or measuring cup for 3 minutes on high power until liquid is hot (140 degrees F). Carefully pour or ladle liquid over ingredients in bag. Carefully unfold bag opening.

  4. Close bag with tie (found inside package). Cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan

  5. Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.

  6. Bake 25 to 30 minutes or until most of the liquid is absorbed. Let stand 5 minutes.

  7. Cut open top of oven bag carefully. Remember: Always support bag with pan.

  8. Spoon rice mixture into a large serving bowl. Stir in remaining 1 tablespoon butter and 1/4 cup cheese. Sprinkle with additional cheese, if desired.


Eliminate the pain of cooking risotto by using an oven bag! This no-stir recipe can be baked in the oven while you help with homework, tidy up or take a moment to relax. And with oven bags, there's no sticky pan to soak and scrub when you're done.

Nutrition Facts (per serving)

193 Calories
3g Fat
34g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 193
% Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 10%
Cholesterol 9mg 3%
Sodium 98mg 4%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 5g
Vitamin C 2mg 8%
Calcium 38mg 3%
Iron 1mg 3%
Potassium 105mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.