Easy Sweet Potato Risotto

sweet potato risotto in a black bowl with a spoon inside

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.

Course Main Dish, Side Dish

Cuisine American

Keyword risotto sweet potato, risotto with sweet potato, sweet potato risotto

Prep Time 40

Cook Time 30

Total Time 1 10

Servings servings

Calories 644kcal

Author Isabel Laessig

Equipment

Ingredients

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!

Video

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