I think I officially turned into a grown up last night.

Roasted Sweet Potato Risotto I howsweeteats.com

And not because I made risotto. Because I hung a picture on the wall all by myself. Err… well, I tried to hang a picture on the wall all by myself.

At this point I’m still waiting for it to come crashing down on top of my head. It’s going to happen. I know it’s coming any… second… now.


Roasted Sweet Potato Risotto I howsweeteats.com

Anyway, I definitely did this the wrong way. Like you’re even surprised. I was sort of just “moving” a picture if that’s what you want to call it… so I didn’t need a drill or anything. Actually I probably could have used a drill, but I couldn’t find one and could have easily overlooked it because, well… when your mind is clouded with shoes, chocolate and glitter all day, a drill is not something you simply pick out in a crowded room. Plus, I don’t trust myself around a drill because when I hold a drill, I envision horrible things like how I get that weird feeling when doing dishes and want to stick my entire hand in the garbage disposal. I think I need medicated.

Instead, I pulled the screws (nails?) out of the wall and then moved them where I wanted them to go – without, uh, leveling or measuring anything – and then gently pounded them with a hammer because I saw way too many cheesy 90s sitcoms about smashing your thumb with a hammer when you go full force. And well. I just wasn’t having that.

Roasted Sweet Potato Risotto I howsweeteats.com

I had to do this about 30 times before getting it right.

Coincidentally, there are now about 30 holes in my wall. At least they match my new age.

Though I don’t know if I feel like I’m 13, 30 or whatever number “clueless” stands for. But I do know that I felt very productive and patient that I made risotto without throwing a tantrum. And then, to hang a picture?! In, like, the same day? What? I was just Miss Patience yesterday. Please give me a sash and a tiara. Now.

Roasted Sweet Potato Risotto I howsweeteats.com

In other news, I get this weird risotto craving in December.

I don’t know. Something about December just makes me want it. Last year around this time I made some red wine goat cheese risotto (how that was an entire year ago, I do not know) and it’s just about my favorite thing ever. (Along with everything else.) I know I’m cut from a weird cloth where I don’t find egg poaching and risotto making to be that challenging, but you should seriously see me try to dice an onion. Um. I almost lose my entire hand every single day. Or evenly toast toast. Yeah. How do you mess that up?

Or hang a picture on the wall.

Okay, I’m done.

Oh except that for some reason I am thoroughly obsessed with serving this with a perfectly seared filet. Truly, it’s all I can think about. This risotto is made with white wine, sweet potatoes, brown butter, parmesan, bacon and a ton of herbs. Doesn’t that just scream “give me a freaking steak!?”

I thought so too.

Roasted Sweet Potato Risotto I howsweeteats.com


Roasted Sweet Potato Risotto

Yield: serves about 4

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1.5 hours


1 medium sweet potato, peeled and chopped
1/4 teaspoon nutmeg
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
2 tablespoons unsalted butter
1 shallot, diced
2 garlic cloves, minced
1 1/2 cups arborio rice
1 1/3 cups dry white wine
4 cups vegetable or chicken stock
1/3 cup freshly grated parmesan cheese
2 tablespoons brown butter
4 slices bacon, cooked and crumbled
3 tablespoons chopped fresh herbs: sage, parsley + rosemary


Preheat oven to 400 degrees F. In a bowl, combine chopped sweet potatoes with 2 tablespoons olive oil, salt, pepper, nutmeg and smoked paprika, tossing well to coat. Spread on a baking sheet and roast for 30 minutes, tossing every 8-10 minutes. Remove and mash until pureed (or you could use a blender or food processor - I just used a potato masher), then set aside.

[Note: while the potatoes are roasting you can do other things, like cook the bacon or chop the fresh herbs to get it out of the way.]

Heat a small saucepan over medium-low heat and add chicken or vegetable stock. Heat until hot. If it begins to boil, turn down so it is no longer boiling.

Heat a larger saucepan or even a dutch oven over medium heat. Add in remaining olive oil and butter (not the brown butter), then add shallots with a pinch of salt. Stir to coat and cook for 2-3 minutes until soft, then add in garlic and cook for 30 seconds. 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 cup 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, but remember that you are going to add bacon on top!

To serve, place the risotto in a bowl and top with some additional cheese, a sprinkling of herbs, the crumbled bacon and then more herbs and cheese if desired. Serve immediately!

Roasted Sweet Potato Risotto I howsweeteats.com

This also might = Christmas Eve dinner menu. If so, I’m coming to your house.

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152 Responses to “Roasted Sweet Potato Risotto.”

  1. #
    Sarah — December 6, 2012 @ 7:56 pm

    I scream “give me a freaking steak” all the time. So i think this risotto and I would get along juuuuust fine.


    • Jessica — December 6th, 2012 @ 8:48 pm

      I love you.


  2. #
    Amber @ Slim Pickin's Kitchen — December 6, 2012 @ 9:33 pm

    Oh, my gaaaaaaaaaaaaaaaah!!! I *totally* thought I was the only person on the planet who thought about sticking my hand down a garbage disposal or forking my husband in the eye because he tried to steal my honeybun! So glad you said that! Oh, and I’m pretty sure every side dish that’s supposed to be an entree, but only weird people eat it that is clearly served with a medium rare filet. Duh.


  3. #
    Jen — December 6, 2012 @ 10:50 pm

    This looks soooooooooooooooooooooooooooo good.


  4. #
    Ross @ TheFaceBaby — December 6, 2012 @ 11:18 pm

    Hahaha! … I can totally see you not knowing (or caring about) the difference between a screw and a nail. How you managed to hammer a screw into the wall, however, is beyond me. Unless of course you hit drywall only, and in which case yes, it is about to fall on your head any minute. But hey, you’re pretty and you’re an amazing chef … so who cares, right?


  5. #
    Loretta | A Finn In The Kitchen — December 7, 2012 @ 1:48 am

    There are way too many foods I want to try on my ever growing list. Ahem, risotto!

    Beautiful, just beautiful.


  6. #
    Jayne — December 7, 2012 @ 2:11 am

    I feel the same everytime I “hang” a picture. In quotes because i kinda scream for my husband halfway because I panic. We had one hung just above out bed and I kid you not… it crashed, like, 5 minutes before we were going to bed. Now, we hang pictures safe. As in above the sofa… *rolls eyes*. haha… love love love risotto. And steak.


  7. #
    Alexa @ Bless Your Heart — December 7, 2012 @ 10:43 am

    This just made my day… and I’m happy I have an excuse to buy wine.


  8. #
    Elizabeth@ Food Ramblings — December 7, 2012 @ 11:03 am

    YUM! Can’t wait to make this– what a great idea for a holiday dinner!


  9. #
    Stefanie @ Sarcastic Cooking — December 7, 2012 @ 11:35 am

    What a clever combo of flavors! I laughed at the give me a freakin steak line, too funny, yet totally appropriate!


  10. #
    Cookie and Kate — December 7, 2012 @ 1:04 pm

    Ho-ly smokes, Jessica. This dish looks absolutely fantastic. Being a single lady, I’ve learned how to hang my own pictures (with a few extra holes every time) but I’ve never actually made real risotto. This recipe has convinced me to change that, stat.


  11. #
    angela@spinachtiger — December 7, 2012 @ 3:12 pm

    Lovely risotto, especially the way it is garnished. I make sweet potato everything and will have to remember this one.


  12. #
    Nicole — December 7, 2012 @ 4:24 pm

    Wow, this looks fantastic! I have to say I’m really not into risotto, but this really looks good! Where’s my fork?


  13. #
    Jamie — December 7, 2012 @ 6:05 pm

    I had the weird washing dishes feeling just last night. Thought I was the only one. I also get FREAKED out and all pukey when there are bits of food all mixed together in the drain catcher…like raw onions, wilted spinach, and tiny bits of wet cat food. simply disgusting.


  14. #
    Karen — December 8, 2012 @ 2:21 am

    I always get a craving for risotto this time of year too. I have plans for a cranberry pear risotto for my menu next week, and I may also have to add this recipe to another day. Looks yummy


  15. #
    Suzanne Perazzini — December 8, 2012 @ 2:56 am

    Congratulations on the picture hanging. Shame about the holes in your wall. I often make risotto but once I handed my husband the recipe for a risotto because I was feeling off-colour and he had to cook. He has never forgiven me for the time he had to spend stirring the rice while it cooked. It is a little labour intensive.


  16. #
    Barbara Stecker — December 8, 2012 @ 11:52 am

    “when your mind is clouded with shoes, chocolate and glitter all day, a drill is not something you simply pick out in a crowded room.” Why does this sound like, “One does not simply walk into Mordor.”


  17. #
    Alyssa — December 8, 2012 @ 10:50 pm

    Just made this and it was fantastic! I liked that the sweet potato flavor was noticeable but not overwhelming. Thanks for another great recipe!


  18. #
    Michelle — December 9, 2012 @ 11:14 am

    I LOVE sweet potatoes. This sounds divine. Can’t wait to make it! Gah!


  19. #
    Laura | The Velvet Doe — December 9, 2012 @ 7:37 pm

    I made this last night and OMG OMG OMG!!! The flavor just blew my mind!! We had friends over and they couldn’t stop raving either! Thanks SO much Jessica for sharing this DELICIOUS recipe!!


  20. #
    Sierra — December 9, 2012 @ 10:03 pm

    OH MY GOD! I am obsessed with your blog, I think i check it everyday… (that sounds creepy) anywho well I love your recipes and they are so so so so so so so good…. My god I am still swooning over your thai beef tacos…. I was searching through your recipes and I noticed that you don’t have a lemon bar recipe… If you happen to have a good recipe for them just, you know, lying around… let me know! :)


  21. #
    Kacy — December 9, 2012 @ 10:29 pm

    I haaaate making risotto, but I want this so badly, I may just have to suck it up.


  22. #
    Nicole (MyLoveForCooking) — December 10, 2012 @ 9:59 am

    This looks so delicious! I will have to finally make a run at Risotto after this! Thanks for the giggles too, loved your post. :)


  23. #
    Rachel — December 11, 2012 @ 9:53 am

    I just made this last night and invited the parents over to taste – ooohhh my was it insanely good. New obsession. And it was my first homemade risotto! Thanks for another great recipe!


  24. #
    Kristina @ Love & Zest — December 13, 2012 @ 4:42 pm

    you crack me up! I’m glad the picture is still hanging :)


  25. #
    Leah — December 14, 2012 @ 9:02 pm

    This looks totally scrumptious! If I wasn’t already full from dinner I would make it right now!


  26. #
    Whitney — December 21, 2012 @ 10:44 am

    You make me crack up… and I take comfort in the fact that I am not the only one who wants to put her hand down the garbage disposal and is terrified of hammering too hard- you never know Kevin McAllistar could be standing there ready to hammer my fingers in… sometimes I get so soaked washing dishes I look like the wet bandits! (Thank goodness for dishwashers!)


  27. #
    David @CookingChat — December 24, 2012 @ 6:48 am

    Looks great! I just made a batch of risotto recently, too. Haven’t tried it with sweet potatoes, good idea!


  28. #
    kim — January 22, 2013 @ 5:31 pm

    Seriously I can’t get enough of this! GREAT recipe. Can’t go wrong with sweet potatoes and bacon in my book.


  29. #
    Kelsey — February 17, 2013 @ 10:09 pm

    I will be making this for dinner sometime this week! :) looks awesome


  30. #
    Lila West — March 7, 2013 @ 12:47 pm

    I made this last night. Doubled the garlic and used a Suavignon Blanc from Trader Joe’s. Absolutely delicious. I had this by itself for dinner (with some more wine, of course). My rice took a little bit more time to absorb all of the chicken stock than the 25 minutes posited above, but who cares! I didn’t need any additional liquid.

    Will absolutely make again.


  31. #
    james — March 16, 2013 @ 3:19 pm

    this is just the best never written a comment before but you have to try this


  32. #
    Muoi Jablonski — April 19, 2013 @ 10:27 pm

    Arborio rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley, where it is grown. When cooked, the rounded grains are firm, creamy, and chewy, due to its higher amylopectin starch content;[1] thus, it has a starchy taste but blends well with other flavours. It is used to make risotto, although Carnaroli, Maratelli and Vialone Nano are sometimes used to prepare the dish. Arborio rice is also used for rice pudding.*

    Our internet site


  33. #
    Dudley Hendricks — April 27, 2013 @ 8:12 pm

    As with all species, cats have requirements for specific dietary nutrients. Certain nutrients, including many vitamins and amino acids, are degraded by the temperatures, pressures and chemical treatments used during manufacture, and hence must be added after manufacture to avoid nutritional deficiency.:

    My personal web blog


  34. #
    Stephanie — November 13, 2013 @ 10:36 am

    This was one of the best things I have ever made. Thank you! Will be checking your blog and look forward to your cookbook!


  35. #
    Ron Gerber — December 15, 2013 @ 6:00 pm

    So you want me to cook 4 pieces of bacon and then use olive oil and butter to begin with? LOL GOOD ONE! 5 star recipe btw!


  36. #
    Nika — February 19, 2014 @ 11:16 pm

    I have a really weird question. You said use 3/4 of a cup of the puree… what do you do with the rest!! haha i couldn’t figure it out. I re read the last instruction twice in case you wrote somewhere in there to add the rest but it wasn’t there =P


  37. #
    Laura — October 19, 2014 @ 1:49 pm

    Oh my god this sounds divine and the perfect comfort food for this time of year!


  38. #
    Kristi — November 27, 2014 @ 11:51 am

    i make a sweet potato risotto but instead of mashing I cube them and sauté with red onion (red pepper olive oil for a little spice is a nice addition). Then once risotto ready I toss sweet potato mixture and serve.


  39. #
    maria nieves — March 2, 2015 @ 1:23 pm

    AWESOME recipes, love risotto not to good at it this is one sweet potatoes , we’ll see, THANK YOU!



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