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Roasted Sweet Potato Risotto

4.98 from 70 votes
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Ingredients

  • 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

Instructions 

  • 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!
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