There's something about a sweet potato risotto recipe that just screams comfort food. It's the kind of dish that warms you from the inside out, perfect for those chilly evenings when you need a little extra coziness in your life. I've always been a fan of traditional risotto, but the first time I decided to add sweet potatoes, it was a game-changer. The natural sweetness of the potatoes paired with the creamy rice is a match made in culinary heaven.
My journey with this sweet potato risotto recipe began as an experiment. I remember underestimating the power of fresh sage in the dish, but once I tried it, there was no going back. The earthy flavor of the sage complements the sweet potatoes beautifully. And let's not forget about the Parmesan cheese, which adds a salty, umami depth that ties everything together. This recipe has been refined over several attempts, and I'm thrilled to share the perfected version with you.
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Ingredients
- Arborio rice — 1 cup
- Sweet potatoes — 2 medium-sized, peeled and cubed
- Chicken or vegetable stock — 4 cups, warmed
- Yellow onion — 1 small, finely chopped
- Garlic cloves — 2, minced
- Dry white wine — ½ cup
- Fresh sage leaves — 8, finely chopped
- Unsalted butter — 2 tbsp
- Olive oil — 2 tbsp
- Parmesan cheese — ¾ cup, freshly grated
- Nutmeg — a pinch, freshly grated
- Salt and black pepper — to taste
Instructions
- Begin by roasting the sweet potatoes. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with a tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized. I've found that roasting rather than boiling the sweet potatoes intensifies their flavor and adds a subtle smokiness to the risotto.
- In a large, heavy-bottomed saucepan, heat the remaining olive oil and butter over medium heat. Add the chopped onion and cook until translucent, about 3 minutes. I remember the first time I rushed this step and ended up with undercooked onions that affected the final dish's texture.
- Add the minced garlic and half of the chopped sage, cooking for another minute until fragrant. It's essential not to let the garlic brown, as it can become bitter and overpower the delicate flavors of the risotto.
- Stir in the Arborio rice, ensuring each grain is coated with the oil and butter. Cook for 2 minutes until the edges of the rice become slightly translucent. This step is crucial for developing the risotto's signature texture.
- Pour in the white wine and let it simmer until it's almost entirely absorbed by the rice. The wine adds acidity that balances the sweetness of the potatoes, and it's a step you don't want to skip.
- Begin adding the warm stock, one ladle at a time, stirring constantly. Wait until each addition is almost fully absorbed before adding the next. This process can take about 18-20 minutes. The first time I attempted this dish, I added the stock too quickly and ended up with a risotto that was more soup than creamy delight.
- Once the rice is al dente and the risotto has a creamy consistency, fold in the roasted sweet potatoes, the rest of the sage, and the Parmesan cheese. Season with nutmeg, salt, and pepper to taste. The nutmeg is a subtle addition, but it makes all the difference, adding a hint of warmth that complements the sweet potatoes.
- Remove from heat and let the risotto sit for a few minutes. This allows the flavors to meld together and the risotto to reach the perfect consistency. Serve hot, garnished with additional Parmesan cheese if desired.
Substitutions
- Arborio rice — While Arborio is the traditional choice for risotto, I've also had success with Carnaroli rice. It's a bit firmer and yields a creamier risotto, which some of my guests have preferred.
- Dry white wine — If you prefer not to cook with alcohol, you can substitute the wine with an equal amount of stock and a squeeze of lemon juice for acidity. I was skeptical at first, but it turned out beautifully.
- Chicken or vegetable stock — For a completely vegetarian sweet potato risotto recipe, use vegetable stock instead of chicken. I've made this swap many times, and it's just as delicious.
- Parmesan cheese — For those who are dairy-free or vegan, nutritional yeast is a fantastic alternative. It provides a similar cheesy flavor without the dairy.
Variations
- Spicy kick — After a couple of trial runs, I found that adding a pinch of cayenne pepper gave the dish a gentle heat that contrasted nicely with the sweet potatoes.
- Herbaceous twist — While sage is my herb of choice for this recipe, I've also used rosemary and thyme with great results. Each herb brings its unique character to the risotto.
Dietary Restrictions
- Gluten-free — Arborio rice is naturally gluten-free, making this sweet potato risotto recipe suitable for those with gluten sensitivities. Just ensure that the stock you're using is also gluten-free.
- Nut-free — This recipe doesn't contain nuts, but always check your stock and other ingredients if cross-contamination is a concern.
Equipment
- Measuring cups and spoons
- Large saucepan
- Baking sheet
- Cheese grater
- Ladle
- Wooden spoon
Storage and Reheating
- Leftover sweet potato risotto can be stored in an airtight container in the refrigerator for up to three days.
- To reheat, add a splash of stock or water and warm it on the stove over low heat, stirring frequently until heated through.
Pro Tips
- Stirring — Constant stirring is key to a creamy risotto. It helps release the rice's starches, which gives the dish its signature texture.
- Stock temperature — Always use warm stock when making risotto. Adding cold stock can shock the rice and affect the cooking process.
Sweet Potato Risotto Recipe for Thanksgiving
Elevate your Thanksgiving table with this creamy sweet potato risotto recipe. Made with rice, fresh sage, and cheese, it's a must see!
Equipment
- Cheese grater
- Ladle
- Wooden spoon
Ingredients
- 1 cup Arborio rice
- 2 medium-sized Sweet potatoes peeled and cubed
- 4 cups Chicken or vegetable stock warmed
- 1 small Yellow onion finely chopped
- 2 Garlic cloves minced
- ½ cup Dry white wine
- 8 Fresh sage leaves finely chopped
- 2 tablespoon Unsalted butter
- 2 tablespoon Olive oil
- ¾ cup Parmesan cheese freshly grated
- Nutmeg a pinch, freshly grated
- Salt and black pepper to taste
Instructions
- Begin by roasting the sweet potatoes. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with a tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
- In a large, heavy-bottomed saucepan, heat the remaining olive oil and butter over medium heat. Add the chopped onion and cook until translucent, about 3 minutes.
- Add the minced garlic and half of the chopped sage, cooking for another minute until fragrant.
- Stir in the Arborio rice, ensuring each grain is coated with the oil and butter. Cook for 2 minutes until the edges of the rice become slightly translucent.
- Pour in the white wine and let it simmer until it's almost entirely absorbed by the rice.
- Begin adding the warm stock, one ladle at a time, stirring constantly. Wait until each addition is almost fully absorbed before adding the next. This process can take about 18-20 minutes.
- Once the rice is al dente and the risotto has a creamy consistency, fold in the roasted sweet potatoes, the rest of the sage, and the Parmesan cheese. Season with nutmeg, salt, and pepper to taste.
- Remove from heat and let the risotto sit for a few minutes. This allows the flavors to meld together and the risotto to reach the perfect consistency. Serve hot, garnished with additional Parmesan cheese if desired.
Notes
- Stirring — Constant stirring is key to a creamy risotto. It helps release the rice's starches, which gives the dish its signature texture.
- Stock temperature — Always use warm stock when making risotto. Adding cold stock can shock the rice and affect the cooking process.
Nutrition
Nutrition Facts
Sweet Potato Risotto Recipe for Thanksgiving
Amount per Serving
Calories
440
% Daily Value*
Fat
11
g
17
%
Saturated Fat
7
g
44
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
3
g
Cholesterol
28
mg
9
%
Sodium
429
mg
19
%
Potassium
493
mg
14
%
Carbohydrates
66
g
22
%
Fiber
5
g
21
%
Sugar
6
g
7
%
Protein
12
g
24
%
Vitamin A
16369
IU
327
%
Vitamin C
4
mg
5
%
Calcium
271
mg
27
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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