Roasted Sweet Potato Risotto
Creamy, silky and rich, this Roasted Sweet Potato Risotto has a sunny disposition and is a perfect remedy for gloomy winter days. The combination of two starchy ingredients makes this dish pure comfort. I love dishes that are creamy with little or no cream to reach that effect.
Ingredients
- 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
Calories: 544kcalCarbohydrates: 63gProtein: 13gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 2gSodium: 1457mgFiber: 4gSugar: 8g