Sweet Potato Risotto

Name: Sweet Potato Risotto
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 8 people
Ingredients: 1 small sweet potato; 2 tsp olive oil; 1 onion; 2 garlic cloves; ¾ c white rice; 2/3 c dry white wine; 2 c vegetable stock; 3 Tbsp Parmesan cheese; ¼ tsp nutmeg; ¼ tsp paprika; ¼ tsp salt; ¼ tsp ground black pepper

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Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 45 mins
Servings
8 people
Calories
117 kcal
Course
Side Dish
Cuisine
Italian

Sweet Potato Risotto

Isaac Dunn

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Dry white wine, creamy Parmesan cheese, and sweet and spiced sweet potatoes combine into one comforting fall dish.Yield: 4 cups

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Ingredients

Servings

1 small sweet potato
2 tsp olive oil
1 onion, minced
2 garlic cloves, minced
¾ c white rice, dry
2/3 c dry white wine (like a Chardonnay)
2 c vegetable stock (we prefer low sodium)
3 Tbsp Parmesan cheese, fresh grated
¼ tsp nutmeg
¼ tsp paprika
¼ tsp salt
¼ tsp ground black pepper

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Instructions

Preheat oven to 450F. Prick sweet potato with fork and bake in preheated oven for 1 hour, or until soft. Remove from oven and let cool.
When the potato is slightly over halfway done, heat oil in a large saucepan over medium heat. Add onion and sauté, 2-3 minutes, until soft. Add garlic and cook for 30 seconds.
Add rice, stirring to coat with oil. Sauté for 3-5 minutes, stirring occasionally, until the rice begins to toast or the pan becomes dry.
Reduce heat to medium-low, and add the wine. Cook, stirring often, until the wine is absorbed.
Add the stock, 1/3 c at a time, stirring often, and adding more as the previous addition is absorbed.
While the risotto is cooking, peel your baked sweet potato and mash with nutmeg, paprika, salt, and pepper.
Once the risotto is cooked and chewy to your liking, reduce the heat to low and add Parmesan cheese. Stir until well incorporated. Then, mix in the mashed sweet potatoes.
To serve, top with more cheese if desired.