Roasted Sweet Potato Risotto
User Reviews
5
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Prep Time
45 mins
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Cook Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Roasted Sweet Potato Risotto
Description
Roasted Sweet Potato Risotto starts by coating peeled sweet potatoes with olive oil, salt, pepper, nutmeg, and smoked paprika before roasting until tender and caramelized. The roasted potatoes are mashed into a smooth puree that integrates into the risotto, providing sweetness and creaminess without cream. The risotto itself begins with sautéing shallots and garlic in olive oil and butter, then toasting arborio rice until coated and slightly translucent. Warm vegetable or chicken stock is incrementally added as the rice absorbs liquid, cooking gently to a creamy consistency. White wine deglazes the pan early, adding acidity and depth. Bacon bits introduce a smoky crunch, while fresh sage and other herbs lend brightness. Finally, grated Parmesan and browned butter complete the dish with savory richness and nutty aromas. This risotto works well as a comforting main or side dish during fall and winter seasons.
Ingredients
- 1 sweet potato peeled and chopped, medium
- 1/4 teaspoon nutmeg
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 2 tablespoons butter unsalted
- 1 onion diced, or shallot
- 2 garlic minced, cloves
- 1 1/2 cups arborio rice
- 1 1/3 cups white wine dry
- 4 cups vegetable stock or chicken stock
- 1/3 cup Parmesan Cheese freshly grated
- 2 tablespoons butter brown
- 4 lices Bacon cooked and crumbled
- 3 tablespoons sage parsley + rosemary, chopped, fresh
Instructions
- Preheat oven to 400 degrees F. In a bowl, combine chopped sweet potatoes with 2 tablespoons olive oil, salt, pepper, nutmeg and smoked paprika, tossing well to coat. Spread on a baking sheet and roast for 30 minutes, tossing every 8-10 minutes. Remove and mash until pureed (or you could use a blender or food processor – I just used a potato masher), then set aside.
- [Note: while the potatoes are roasting you can do other things, like cook the bacon or chop the fresh herbs to get it out of the way.]
- Heat a small saucepan over medium-low heat and add chicken or vegetable stock. Heat until hot. If it begins to boil, turn down so it is no longer boiling.
- Heat a larger saucepan or even a dutch oven over medium heat. Add in remaining olive oil and butter (not the brown butter), then add shallots with a pinch of salt. Stir to coat and cook for 2-3 minutes until soft, then add in garlic and cook for 30 seconds. Increase heat slightly and add rice, stirring to coat. Cook for about 5 minutes, stirring 2-3 times until the rice is translucent and begins to toast. Reduce heat to medium-low and add in wine. Continue to stir as the rice absorbs the wine. When most of it is absorbed, add in about 1/3 of the warm chicken/vegetable stock. Repeat the process, continuously stirring until the stock is absorbed, then add another 1/3. Repeat until all of the stock is used and absorbed and the rice is cooked, making sure to take a spoonful and taste test. The whole process will take about 20-25 minutes. If the rice is still too chewy and dense, heat a bit more liquid and add it again, stirring. The rule I go by is to add enough liquid just to cover the very top of the risotto.
- Once the rice is cooked to your liking, reduce heat to low and stir in about 3/4 cup the sweet potato puree. Take a few minutes and really stir so it is well-absorbed. Stir in parmesan cheese and brown butter, mixing to combine. Taste and season additionally if desired, but remember that you are going to add bacon on top!
- To serve, place the risotto in a bowl and top with some additional cheese, a sprinkling of herbs, the crumbled bacon and then more herbs and cheese if desired. Serve immediately!
User Reviews
Overall Rating
5
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