I saw a recipe for Sweet Potato Risotto on How Sweet Eats, and my mouth watered. Jessica’s photos are gorgeous, and the photos were taken with steam coming right off the risotto. Perfection.
My adapted recipe was probably not as delicious as Jessica’s, but it was pretty good! I swamped out bacon for sausage, but I think adding bacon to the mix with the sausage would be okay too (yay meat!), especially since Austin thinks things only get better with bacon.
But a note on roasting sweet potatoes: do not roast too much or else they become sweet potato tater tots. I found this out the hard way on my first attempt
- 1 medium sweet potato, peeled and chopped
- 1/4 tsp nutmeg
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbs extra virgin olive oil
- 1 tbs unsalted butter
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 1/2 cups arborio rice
- 1 cups dry white wine
- 4 cups chicken stock
- 1/2 cup grated parmesan cheese
- 1/2 lb mild Italian sausage
- 3 tablespoons herbs: sage, parsley + rosemary
- Servings: 5
- Difficulty: easy
Preheat oven to 400 degrees. In a bowl, combine chopped sweet potatoes with 2 tbs olive oil, salt, pepper, nutmeg and paprika, tossing well to coat. Spread on a baking sheet and roast for 20-30 minutes, tossing every 8-10 minutes. Remove and mash until pureed (I used my mini-food processor, but a masher is fine too), then set aside.
Remember: Do not roast the potatoes too long-- they should be soft, not crispy.
Heat a larger saucepan or even a dutch oven over medium heat. Brown sausage. Add in butter, then add the onion. Stir to coat and cook for 2-3 minutes, then add in garlic and cook for another 2 minutes. 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.
Reduce heat to medium-low and add in wine. Continue to stir as the rice absorbs the wine. When most of it is absorbed, add in about 1/3 of the warm chicken/vegetable stock. Repeat the process, continuously stirring until the stock is absorbed, then add another 1/3. Repeat until all of the stock is used and absorbed and the rice is cooked, making sure to take a spoonful and taste test.
The whole process 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. The rule I go by is to add enough liquid just to cover the very top of the risotto.
Once the rice is cooked to your liking, reduce heat to low and stir in about 3/4 of the sweet potato puree. Take a few minutes and really stir so it is well-absorbed. Stir in parmesan cheese , mixing to combine. Taste and season additionally if needed.
To serve, place the risotto in a bowl and top with some additional cheese, a sprinkling of herbs, and more of the herbs and cheese if desired. Serve immediately (lukewarm risotto is not super tasty)!
505 calories per serving.