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If you’ve been a regular reader of A Family Feast, then you might already know that risotto holds a place near and dear to my husband Jack’s and my heart! Although we have our favorite risotto recipes, we do like to experiment by adding new flavors and ingredients – and this Sweet Potato Risotto is so delicious, it’s destined to become a new favorite of ours!
This sweet potato risotto follows our basic risotto recipe – plus the addition of roasted and caramelized sweet potato and shallots. The finished dish is super creamy with a mild and wonderful, slightly sweet flavor.
This sweet potato risotto is the perfect complement to our delicious and robust Steak au Poivre with Crispy Shallots (also known as peppercorn steak) – part of a perfect menu for any special occasion!
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Sweet Potato Risotto
Yield: 4–6 servings 1x
Prep: 15 minsCook: 25 minsTotal: 40 minutes
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Ingredients
- 1 sweet potato (about one pound), peeled and cut into 1/4 inch dice
- 1/3 cup chopped shallots
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoon melted butter, divided
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup Arborio rice
- 1/2 cup white wine
- 3 cups vegetable stock
- 1/2 cup Parmesan cheese grated
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 425 degrees.
- In a small baking pan place diced potato, shallots, 2 tablespoons of the oil, 1 tablespoon of the butter, garlic, salt and pepper. Mix around and bake for 10 minutes. Flip mixture and bake for another 10 minutes.
- While potato is cooking, in a medium pot, add last tablespoon of oil and butter and heat over medium high. Add rice and cook, moving rice around for 2-3 minutes, but do not brown. Add wine and stir. Reduce heat to medium to medium low. When wine has evaporated, begin adding stock one quarter cup at a time, waiting until each addition evaporates before adding the next. Do not let rice get completely dry before adding each quarter cup.
- Once the sweet potato is cooked, add to rice (at any stage of cooking) and continue cooking rice until all of the stock is gone and rice is cooked but not mushy. Remove from heat and stir in Parmesan and parsley. Cover and let sit 3-5 minutes until the rice is fully cooked and the texture is creamy. Adjust seasoning and serve.
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You may also like:
Mushroom Risotto
Butternut Squash Risotto
Steak au Poivre with Crispy Shallots
Martha
Martha is part of the husband-wife team that creates A Family Feast. She loves to cook and entertain for family and friends, and she believes that serving a great meal is one of the best ways to show someone that you care. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. After a decades-long career in business and online marketing, she now runs A Family Feast full-time. Her specialties are baking, desserts, vegetables and pasta dishes.
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Updated: 1/23/23
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Isn says I hate American recipes as everything seems to be measured in cups!!
I mean, what size cup?
A mug, a tea cup, a bra cup?
What’s wrong with using mls or even fl oz?Reply
- Martha says
Hi Ian – We write our recipes based on the way that we cook, and living in the US, we use the Imperial system which – you might already know – is a holdover of the British Imperial system, that was brought over hundreds of years ago when the British Empire colonized North America. Either way, there are lots of free online calculators where you can do the conversion. Alternately, if you cook from a lot of US websites, you could invest in an inexpensive cup and spoon set such as this one: https://amzn.to/2UwGH45. Hope that helps!
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- Linda says
I’m thinking of roasted chicken to serve with sweet potato risotto and green beans. What do you think.?
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- Martha says
Sounds like a great menu Linda! (100% my kind of dinner…) Enjoy!
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- Judith Deschambault says
Always get great comments when I bring it in my lunch to work! Sometimes I also add some butternut squash in the sweet potatoe mix
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- Martha says
Great idea Judith! So glad you are enjoying the risotto!
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- Jennifer says
This has become a family favorite of ours. My 1, 3 and 5 year olds will all eat it (and they are picky eaters!!!). We are vegetarians so I am always in search of easy healthy vege dishes that are kid friendly. This is one of the best out there! 🙂 Thanks!
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- Martha says
Thank you so much Jennifer! 🙂
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- Heather says
Hi there! This looks amazing, I love a good risotto too. The richer the better:) I am including this recipe in a round up on Saturday. I do hope that is ok. If not please let me know and I will remove it. Have a wonderful weekend!
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- Martha says
Thanks Heather! No problem!
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- Jenny says
Thank YOU 🙂
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- Jenny says
Ive been tasked with this dish for Easter. Any recommendations on your preferred “dry white wine,” a few options would be helpful. And any other tips for a beginner making risotto?
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- Martha says
Hi Jenny – We usually use Chardonnay but Pino Grigio would also work well for this recipe. My advice for a beginner is to not rush it – add the chicken stock 1/2 or so a cup at a time, stirring frequently and allow most but not all of the liquid to absorb into the rice before adding more. That will help the rice cook and get creamy. If you find that the rice is still too chewy – don’t be afraid to add more chicken stock than is called for in the recipe and cook for longer if needed. I hope that helps – good luck!
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- Kathy says
This looks delicious! My husband loves risotto and every time he gets a chance to cook dinner, he makes risotto. I’ll have to share this recipe with him!
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- Martha says
Thanks Kathy! Sounds like your husband would be right at home at our house! Hope you enjoy the recipe!
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- Becca @ Amuse Your Bouche says
Ooh this looks gorgeous! Do you know why the rice looks so much darker than the rice in, say, your butternut squash risotto?
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- Martha says
Thanks Becca! We cooked the rice with the sweet potato (versus adding the butternut in at the end of the other recipe) so the arborio definitely picked up some color and gave it a darker appearance!
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