Sweet Potato Risotto

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Hands down, this Sweet Potato Risotto will become one of your favorite sweet potato recipes for so many reasons! It's creamy, rich, and comforting. The roasted sweet potatoes add a sweet and earthy flavor to risotto, all topped off with crispy bacon and fresh Parmesan cheese!

Risotto Sweet Potato

There is something so comforting about making homemade risotto. It's been a staple in my house for years, and it hits the spot every single time! I can vividly remember my grandmother making it for me almost every weekend as a child, and truly loving it.

As we get into Fall, I always find myself cooking with sweet potatoes quite a bit. A bright idea struck me one day: what if I combine roasted sweet potatoes with my favorite Parmesan risotto recipe? This is where the magic happens!

My sweet potato risotto recipe will be your new favorite warm and comforting dish. Serve it as a side dish or as a weeknight entree or lunch served with crusty bread. It's the perfect Fall recipe!

Risotto with Sweet Potato Ingredients

• Sweet potatoes
• Nutmeg
• Paprika
• Olive oil
• Unsalted butter
• Shallot
• Garlic
• Arborio rice
• Dry white wine
• Chicken stock
• Parmesan cheese
• Brown butter
• Bacon
• Fresh herbs: sage or rosemary
• Salt
• Black pepper

How to Make Risotto with Sweet Potatoes

1. Preheat your oven to 400℉. While it's preheating, wash your sweet potatoes, then carefully peel and cut them.
2. In a large bowl, combine chopped sweet potatoes with 2 Tablespoons of olive oil, plus salt, pepper, nutmeg, and paprika. After adding the seasoning, toss well to coat all the sweet potatoes.
3. Spread on a baking sheet and bake for 30 minutes, tossing every 10 minutes. 
4. Remove from the oven and carefully mash with a large fork until pureed. You can also use a blender, food processor, mixer, or potato masher. Set aside once mashed.
5. While the potatoes are roasting, I recommend cooking the bacon and chop the fresh herbs. For a quick, easy, and clean bacon recipe, try my Air Fryer Bacon.
6. Heat a small pot over medium-high heat and add chicken stock. Once boiling, turn the heat down so it's no longer boiling.
7. Heat a large saucepan or dutch oven over medium-low heat. Add in the remaining 1 tablespoon of olive oil and butter. Then, add in shallots with a pinch of salt. Stir and sauté for 2-3 minutes or until soft. 
8. Add in minced garlic and cook for 30 more seconds. 
9. Increase heat slightly and add in your rice, stirring to coat. Cook for about 5 minutes, stirring 2-3 times until the rice is translucent and begins to toast. 
10. Reduce heat to medium-low and add in the wine. Using a wooden spoon, continue to stir as the rice absorbs the wine. When most of it is absorbed, add about ½ cup of the warm chicken stock. 
11. Repeat the process, continuously stirring until the stock is absorbed, then add another ½ cup. 
12. Repeat until all of the stock is used and absorbed and the rice is cooked, making sure to take a spoonful and taste test. This 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.)
13. Once the risotto is cooked to your liking, reduce the heat to low and stir in about 1 cup of the sweet potato puree. Take a few minutes and really stir so it is well-absorbed. 
14. Stir in Parmesan cheese and brown butter, mixing to combine. Taste and season additionally if desired. Top with bacon pieces.
15. Serve risotto in bowls, topped with additional cheese, and a sprinkle of fresh herbs, and serve immediately!

Easy Sweet Potato Risotto Tips

• Pick out the perfect sweet potato: Look for sweet potatoes that are firm and free of any blemishes or soft spots. Make sure to peel and cut your sweet potato into cubes before roasting! They roast best when you get them into even dice.
• Roasted sweet potatoes: Roast your sweet potatoes separately in the oven until they are tender and slightly caramelized. This will add so much flavor and texture to your risotto that other cooking methods will not.
• You need to use warmed-up stock: When pouring in the chicken stock, make sure it is hot! I like to use reduced-sodium chicken stock and pour it in batches. Sometimes I will use homemade stock or vegetable broth for my risotto, but the important thing is that it's warm.
• Don't stop stirring the risotto: This is very important! Stirring constantly will ensure your risotto is creamy and rich. Every 30 seconds or so is a good way to ensure a great risotto.
• Garnish your risotto: Serve sweet potato risotto topped with crispy bacon, additional roasted sweet potato chunks, fresh thyme or rosemary, crisp onions, or additional grated Parmesan cheese!

Storing and Reheating Risotto

• Refrigerator: Allow your risotto to cool down completely before storing it in an airtight container. Store your container in the fridge for up to 4 days.
• Reheating: Reheat leftover risotto in a skillet, over medium-low heat. You may need to add a splash of stock or chicken broth to restore the creamy risotto texture.

I love whipping a double batch of my sweet potato risotto, I swear it's even better the second day as all the flavors mend together! Although, I do not recommend freezing, as it will change the texture of the risotto.

Sweet Potato Risotto FAQ

Easy Sweet Potato Recipes

• Smashed Sweet Potatoes
• Sweet Potato Casserole
• Candied Yams
• Roasted Sweet Potatoes

If you enjoyed the recipe, leave a comment and a rating below!

Easy Sweet Potato Risotto

Recipe Author: Isabel Laessig

Sweet Potato Risotto is easy to make and completely delicious! Topped with fresh herbs and freshly shaved parmesan cheese, it's such a comforting weeknight dish.

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Prep Time 40 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 4 servings

Calories 644 kcal

Video

Equipment

• Large bowl
• Baking sheet
• 2 Skillets

Ingredients

  

1x2x3x

• ▢ 2 medium sweet potato - peeled and chopped
• ▢ 3 Tablespoons olive oil
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ ½ teaspoon nutmeg
• ▢ ½ teaspoon paprika
• ▢ 3 Tablespoons unsalted butter
• ▢ 1 medium shallot - diced
• ▢ 2 cloves garlic - finely minced
• ▢ 1 cup arborio rice
• ▢ 1⅓ cups dry white wine
• ▢ 4 cups vegetable or chicken stock
• ▢ ⅓ cup freshly grated parmesan cheese
• ▢ 2 Tablespoons brown butter
• ▢ 4-5 slices bacon - cooked and crumbled
• ▢ 3 Tablespoons chopped fresh herbs - sage, parsley, or rosemary

Instructions

 

• Preheat your oven to 400℉. While it's preheating wash and carefully peel and cut your sweet potatoes.
  2 medium sweet potato
• In a large bowl, combine chopped sweet potatoes with only 2 Tablespoons of the olive oil, plus salt, pepper, nutmeg, and paprika. Toss well to coat all the sweet potatoes.
  3 Tablespoons olive oil,½ teaspoon nutmeg,½ teaspoon salt,½ teaspoon pepper,½ teaspoon paprika
• Spread on a baking sheet and roast for 30 minutes, tossing every 10 minutes.
• Remove from the oven and carefully mash until pureed (or you can use a blend, food processor, or potato masher). Set aside once mashed.
• While the potatoes are roasting, you could cook the bacon and chop the fresh herbs.
  4-5 slices bacon,3 Tablespoons chopped fresh herbs
• Heat a small pan over medium heat and add chicken stock. Once boiling, turn the heat down so it's no longer boiling.
  4 cups vegetable or chicken stock
• Heat a large saucepan/dutch oven over medium heat. Add in the remaining 1 tablespoon of olive oil and butter. Then, add in shallots with a pinch of salt. Stir and saute for 2-3 minutes or until soft.
  3 Tablespoons olive oil,3 Tablespoons unsalted butter,1 medium shallot
• Add in minced garlic and cook for 30 more seconds.
  2 cloves garlic
• 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.
  1 cup arborio rice
• Reduce heat to medium-low and add in the wine. Continue to stir as the rice absorbs the wine. When most of it is absorbed, add about ½ cup of the warm chicken stock.
  1⅓ cups dry white wine,4 cups vegetable or chicken stock
• Repeat the process, continuously stirring until the stock is absorbed, then add another ½ cup.
• Repeat until all of the stock is used and absorbed and the rice is cooked, making sure to take a spoonful and taste test. This 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.)
• Once the risotto is cooked to your liking, reduce the heat to low and stir in about 1 cup of 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. Top with bacon pieces.
  ⅓ cup freshly grated parmesan cheese,2 Tablespoons brown butter
• Serve risotto in bowls, topped with additional cheese, and a sprinkle of fresh herbs, and serve immediately!

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5 from 1 vote

Notes

• Pick out the perfect sweet potato: Look for a sweet potato that is firm and free of any blemishes or soft spots. Make sure to peel and cut your sweet potato into cubes before roasting!
• Roasted sweet potatoes: Roasting your sweet potatoes separately in the oven, until they are tender and slightly caramelized will add so much flavor and texture to your risotto.
• You need to use warmed-up stock: When pouring in the chicken stock, make sure it is hot! I like to use reduced-sodium chicken stock and pour it in batches, or sometimes I will use homemade stock or vegetable broth for my risotto.
• Don't stop stirring the risotto: This is very important! Stirring constantly will ensure your risotto is creamy and rich.
• Garnish your risotto: Serve sweet potato risotto topped with crispy bacon, additional roasted sweet potato chunks, fresh thyme or rosemary, crisp onions, or grated parmesan cheese!

Nutrition

Serving: 1servingCalories: 644kcalCarbohydrates: 67gProtein: 11gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.4gCholesterol: 43mgSodium: 639mgPotassium: 566mgFiber: 5gSugar: 6gVitamin A: 16492IUVitamin C: 4mgCalcium: 152mgIron: 3mg