You absolutely want to try this deliciously creamy, easy, and hearty Sweet Potato Risotto recipe this week. If you’re looking for a warm, fill your belly, delicately sweet dish, then this is the one for you.
Risotto is super versatile and actually quite easy to make once you get the hang of it. It is a little labor of love and a slow process but 100% worth the extra effort.
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What is Risotto
The most common confusion surrounding risotto is if it is a rice. Technically, yes, risotto is a rice. But only because of the cooking method used to get to the end product.
How to make Risotto
As I mentioned above, this dish is a labor of love. For the entire cooking time, you will need to stir the rice in a heated sauce pan and add your liquid one cup at a time until absorbed. Cooking time is typically about 20 minutes for the rice itself. With constant stirring you keep the rice tender not allowing it to crisp but also absorb the liquid.
You also always want to use a flavorful broth as your cooking liquid to ensure your dish has depth of flavor. You can use a chicken, beef, fish or vegetable broth depending on your preferences.
To achieve the ideal consistency, you want to hit the right rice to water ratio of 3:1. For every 1 cup of risotto, use 3 cups of water or your preferred cooking liquid.
One of the things I truly enjoy about this dish is the versatility. You can use whatever it is your have on hand to change it up or kick it up a notch. In this recipe, we use sweet potatoes. However, you can also try substituting the sweet potatoes with carrots or even butternut squash.
I like to use butternut squash in this risotto recipe because it still has the same consistency and sweetness of the potatoes, but adds a little seasonal flair.
You can keep the dish vegetarian by adding more hearty vegetables, such as asparagus or portobello mushrooms.
If you’re looking for more protein, this is a perfect pillow for plump sauteed shrimp or roasted chickpeas.
Recipes You’ll Love:
Easy Sausage & Sweet Potato Risotto
- 2 medium sweet potatoes
- 1 1/2 cups arborio rice
- 4 cups chicken stock
- 2 garlic cloves
- 1 small yellow onion
- 4 oz Chicken Sausage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon olive oil
- 2 tablespoons unsalted butter
- 1/3 cup parmesan cheese
- 2 tablespoons fresh sage
- Preheat oven to 425 degrees.
- Dice the onion into small cubes, mince garlic, and finely shred the sage.
- Zest you lemon and set the zest aside, then cut lemon into 4’s.
- Peel off the sweet potato skin and cube into ½-inch pieces and place in the oven with a drizzle of olive oil, salt and pepper on a lined baking sheet. Roast in the oven for 20 minutes.
- Add 1 tsp of olive oil to a sautee pan over medium to medium high heat with 1 tbsp butter. Once heated through, add the diced onion and season with salt and pepper. Continue to stir for the next 5 minutes or until translucent.
- Next, add the sausage, garlic and 1 tbsp shredded sage. As you cook the sausage, use a pan-safe spoon to break it into small pieces. Cook until browned on all sides for another 5-6 minutes.
- Once all ingredients have been added, add the Ariboro rice to the pan and continuously stir for 1 minute or until the rice turns translucent. Add ½ c of stock and continue stirring until all liquids have been absorbed. Continue to add ½ c of stock at a time while stirring and the stock has been absorbed by the rice until you finish adding all of the stock to the pan. You should reach a deliciously creamy consistency.
- Turn off the heat and add 1 tbsp butter and mix into the rice well.
- By now, the sweet potatoes will be just about done and can be removed from the oven and set aside until you’re ready.
- After adding the butter, add your roasted sweet potatoes, parmesan cheese, the juice of ¼ lemon and half of your lemon zest. Mix until thoroughly combined and cheese is melted. Taste for preferences and add salt/pepper/lemon juice to your liking.
- Once mixed, divide into two bowls, top with the rest of the lemon zest and sage and serve immediately.