There are so many reasons to make this risotto dish for the two of you. It’s flavorful, comforting, creamy, and smooth. It is a main and a side dish at the same time. A risotto is not difficult to make, yes, it takes a little bit of time, but it does not involve complicated techniques. I wrote a post about how to make basic risotto. You can serve any type of poultry, meat, fish or tofu with this risotto. You can add cottage cheese if you like to increase the protein content, without changing the flavor. Change the fresh herbs to inject another flavor. If I haven’t convinced you yet, make it and then we talk again.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Arborio rice – this is the best risotto rice and easily available. Carnaroli rice is the next step up, but a little harder to find.
- Sweet potatoes
- White wine
- Onion – I like to use sweet onions, but yellow onions or shallots work as well.
- Garlic – fresh or garlic paste.
- Mushrooms – white button, cremini, shiitake or mini portobello, all will do the job. They all add rich, savory, and deeply earthy flavor; an umami experience.
- Broth – vegetable or chicken.
- Mascarpone cheese
- Parmigiano Reggiano cheese
- Parsley – alternatives here are sage and thyme.
How to Make Roasted Sweet Potato Risotto
Click here for a short video on How to make Roasted Sweet Potato Risotto.
Step 1 – Peel the sweet potato, cut it in cubes of about 1/2-3/4 inch. Drizzle with olive oil and sprinkle with salt & pepper. Make sure all cubes are coated and place them on a baking sheet. Bake in an oven of 425°F for about 25-30 minutes or until the cubes are fork tender.
Step 2 – Heat the broth you’ll need for the risotto. Transfer the cooked sweet potato into a blender, together with some of the broth, and process until smooth.
Step 3 – Heat oil in a Dutch oven, add the onion, garlic and mushrooms and saute until tender and translucent. Caramelize a little to reach optimum umami.
Step 4 – Add the rice and roast it by stirring it until you see white spots on the grains. Deglaze the pan with white wine (deglazing = adding liquid in order to loosen the particles that are stuck to the bottom of your pan) and stir until the wine is fully absorbed.
Step 5 – Add the remaining heated stock little by little, as well as the sweet potato puree and stir until fully absorbed. Continue adding stock, only after the previous addition is absorbed, and until the rice is al dente.
Keep the rice at a medium simmer for the entire cooking process.
Step 6 – Add Mascarpone cheese and the grated Parmigiano Reggiano cheese. Stir until fully incorporated.
Step 7 – Season with salt, pepper and finely chopped parsley.
- Divide roasted sweet potato risotto over 2 plates or bowls, sprinkle with some parsley and serve with some extra Parmigiano Reggiano cheese.
Additions or Substitutes
- For crunch, add crispy bacon or some nuts.
- For creaminess, replace Mascarpone with cream.
- For additional vegetables, add mirepoix/soffritto (mixture of onion, celery, carrots) or bell peppers, etc.
- For additional protein, add cottage cheese instead of Mascarpone, serve with poultry, fish, meat or tofu.
Roasted Sweet Potato Risotto
Pin Recipe FacebookIngredients
- 5 ounces sweet potato, cubed
- 2 tablespoons olive oil
- 4 ounces mushrooms, sliced
- 1/4 onion, finely chopped
- 1 clove garlic, finely chopped
- 1/2 cup Arborio rice
- 1/4 cup white wine
- 2.5 cups broth, vegetable or chicken
- 2 tablespoons parsley, finely chopped
- 1 ounce Mascarpone cheese
- 1 ounce Parmigiano Reggiano cheese, grated
- salt & pepper
Instructions
- Drizzle the sweet potato cubes with olive oil and sprinkle with salt & pepper. Make sure all cubes are coated and place them on a baking sheet. Bake in an oven of 425°F for about 25-30 minutes or until the cubes are fork tender.
- Heat the broth you’ll need for the risotto. Transfer the cooked sweet potato into a blender, together with some of the broth, and process until smooth.
- At the same time, heat oil in a Dutch oven, add the onion, garlic and mushrooms and saute until tender and translucent. Caramelize a little to reach optimum umami.
- Add the rice and roast it by stirring it until you see white spots on the grains. Add the white wine and loosen the particles that are stuck to the bottom of the pan. Stir until the wine is fully absorbed.
- Add some of heated stock as well as the sweet potato puree and stir until fully absorbed.
- Continue adding stock, only after the previous addition is absorbed and until the rice is al dente. Keep the rice at a medium simmer for the entire cooking process.
- Add Mascarpone cheese and grated Parmigiano Reggiano cheese. Stir until fully incorporated.
- Season with salt, pepper and finely chopped parsley.
- Divide roasted sweet potato risotto over 2 plates or bowls, sprinkle with some parsley and serve with some extra Parmigiano Reggiano cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.