Roasted Sweet Potato Risotto

Sweet Potato Risotto

Recipe: Roasted Sweet Potato Risotto

Ingredients

  • 2 medium sweet potatoes
  • 1/4 cup olive oil, divided
  • 4 cups hot vegetable stock, divided
  • 1/2 cup finely chopped onion
  • 1 tablespoon minced garlic
  • 1-1/2 cups arborio rice (12-ounce package)
  • 3/4 cup white wine
  • 1 tablespoon fresh rosemary
  • 1-1/2 teaspoons thyme leaves
  • 3 tablespoons butter
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper

Instructions

  1. Preheat oven to 350° F
  2. Peel sweet potatoes and cut in half. Cut half the sweet potatoes into ¼-inch diced and set aside. Cut the remaining sweet potatoes into 1-inch chunks; toss with 1 tablespoon olive oil and roast until soft, about 30 minutes.
  3. Puree sweet potatoes in a food processor with ¼ cup chicken stock; reserve
  4. In a large saucepan, heat remaining 3 tablespoons oil; sauté onion and small diced sweet potatoes over medium high heat. Cook until softened but not browned, about 3 minutes. Add garlic and arborio rice and cook 2-3 minutes stirring frequently.
  5. Stir in wine. Cook, stirring until completely absorbed.
  6. In the same manner add hot stock, ½ cup at a time, stirring until each addition is completely absorbed and stock is used up.
  7. Add sweet potato puree, rosemary, thyme, butter and Parmesan.
  8. Season to taste with salt and pepper.

 

Number of servings (yield): 4

Nutrition per serving: 494 calories; 8 g protein; 68 g carbohydrates; 4 g dietary fiber; 20 g total fat

 
© 2013 North Carolina Sweet Potato Commission | Site created by: CRT/tanaka