Julie Clark
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Sweet Potato Risotto
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Sweet potatoes add a touch of sweetness to this creamy risotto recipe. Top the sweet potato risotto with fresh sage, parmesan and crispy bacon.
It wasn’t too long ago that I wouldn’t touch sweet potatoes. I was 100% a white potato girl. Now that I’m older (and wiser??) I can’t get enough of of sweet potatoes. I love how creamy they are and the touch of sweetness they add without refined sugar.
Today we’re sharing a new way to make sweet potatoes…with risotto rice!
What is risotto?
We are often asked, Is risotto rice? Or Pasta? Risotto is a classic Northern Italian dish. Risotto is rice and fairly easy to make, but it does take some hands-on time to prepare. It is made with rice and broth, plus a number of other add ins that you can get creative with. Ours has sweet potato, parmesan and bacon! Mushroom risotto is also popular.
What is the best rice for risotto?
If you are looking to make creamy risotto rice, you’ll want to start with the right kind of rice. Look for short grain Arborio rice. Arborio rice is a high starch rice that ends up being slightly sticky and compact after cooking.
You can also use arborio rice for rice pudding and even paella.
How to Make Sweet Potato Risotto
If you want authentic textured risotto, it’s important to cook the rice correctly. The key is to add the liquid very slowly so that the rice can absorb it slowly. Yes, it will take time, but it will be 100% worth it in the end.
- Heat 2 tablespoons of oil in a large pot while you finely chop the onions.
- Toss in the onions and cook until they have turned translucent and then start to turn golden brown.
- Heat your stock in a separate pot set to medium heat.
- Add the arborio rice and the rest of the oil to the onions. Stir well and cook for a few minutes until the individual grains of rice start to turn just a little bit translucent at the tips.
- Add in the salt, sage leaves and cooked sweet potato.
- Start to slowly ladle in the warmed stock. You’ll want to add about 1 cup at a time, then stir continuously with a wooden spoon and wait for the arborio rice to start to absorb the liquid.
- When it starts to look less wet, add in the next ladle of stock. Repeat this until the risotto is cooked through and tender. You may not use all of the stock.
- Spoon the cooked sweet potato risotto into your dishes and then top with the crispy bacon, cheese and herbs.
How long does it take for risotto to cook?
You’ll want to plan at least 20 minutes to ladle in the broth and allow the risotto to simmer. It can take up to 30 minutes, depending on how quickly you add the liquid and how hot the pan is.
What is the texture of risotto supposed to be?
You want the arborio rice to look plump and be al dente. You don’t want it mushy, but you don’t want it hard either. If you cut a piece of cooked rice open, you should be able to see just a touch of the grain in the center. If it mushes to nothing, then you’ve overcooked the rice.
Can you freeze risotto?
It’s not recommended that you freeze risotto. The texture will not be the same after you freeze it. Risotto will keep in the refrigerator up to 2 days after making it.
Other Sweet Potato Recipes
Sweet Potato Risotto
Sweet potatoes add a touch of sweetness to this creamy risotto recipe. Top the sweet potato risotto with fresh sage, parmesan and crispy bacon.
Servings 6
Prep Time 5 minutes
Cook Time 45 minutes
Ingredients
- 1 large white onion finely chopped (this is typically about 1.5 cups once cut).
- ¼ cup avocado or olive oil (divided)
- 2 cups arborio rice
- 1-2 teaspoons salt (to taste)
- 2-4 fresh sage leaves (plus more for garnishing)
- 1 cup cooked sweet potato
- 6-8 cups vegetable or chicken stock
Optional toppings:
- ½ to 1 cup Crispy bacon (cooked and crumbled)
- Fresh sage leaves
- Fresh grated Parmesan Reggiano cheese
Instructions
- Heat 2 tablespoons of oil in a large pot while you finely chop the onions.
- Toss in the onions and cook until they have turned translucent and then start to turn golden brown.
- Heat your stock in a separate pot set to medium heat.
- Add the arborio rice and the rest of the oil to the onions. Stir well and cook for a few minutes until the individual grains of rice start to turn just a little bit translucent at the tips.
- Add in the salt, sage leaves and cooked sweet potato.
- Start to slowly ladle in the warmed stock. You’ll want to add about 1 cup at a time, then stir continuously with a wooden spoon and wait for the arborio rice to start to absorb the liquid.
- When it starts to look less wet, add in the next ladle of stock. Repeat this until the risotto is cooked through and tender. You may not use all of the stock.
- Spoon the cooked sweet potato risotto into your dishes and then top with the crispy bacon, cheese and herbs.
- Serve immediately.
Notes
On the stove this entire process typically takes 45 to 60 minutes depending on how long you saute the onions and the amount of stock you add at a time.
The calories shown are based on the recipe serving 6, with 1 serving being ⅙ of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 345kcal | Carbohydrates: 59g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 401mg | Potassium: 152mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3145IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 3mg
