Sweet Potato Risotto is one of those dishes that makes sense to me, living in Nashville, as it’s a beloved item here. Although it’s a blending of two starches still works, and sweet potatoes love onions (in this case shallots) and butter.
This is part of the continuing series on risotto. In this previous article, I wrote a rather lengthy tutorial on the ins and outs of risotto. I took it upon myself to make three different risottos all at one time and learned quite a bit. I used three different ingredients, and approached each differently. I made red beet with goat cheese risotto and kale risotto, and I couldn’t decide on which of any three I liked best.
For the sweet potato risotto, I cooked the potato first, mashed it up quickly with some butter, but not so much that it was a puree. I left it with some chunky pieces so it could bring some texture to the dish. I finished it with freshly grated parmigiana reggiano, and had I been thinking, I would have topped it with some fresh sage, although that is not really necessary to its success. For picture purposes, I molded each risotto dish, but trust me, it was very creamy, and al dente, the signs of a good risotto.
Serve sweet potato rissotto as a perfect side to fried chicken, a pork chop, a piece of fish or just eat it by itself. It’s as comforting as any sweet potato dish.
- 1 sweet potato, medium size
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided (one for sweet potato)
- 1 large shallot, diced
- 1 cup of arborio rice
- 2 to 2½ cups chicken broth
- 1 tablespoon cider vinegar
- ¼ cup parmigiana reggiano cheese, freshly grated
- sea salt
- black pepper
- sage for garnish (or parsley)
- Roast or microwave sweet potato. Cool. Remove from Skin.
- Mash with 1 tablespoon butter.
- Heat chicken broth in separate pot. Once hot, turn to simmer.
- Melt butter and In a 10 inch stainless steel frying pan or an enamled cast iron small dutch oven. Add olive oil.
- Add chopped shallot and cook until translucent.Add in dry arborio rice and toast for four minutes, stirring. Have a lid ready to immediately cover when you put the first ladle of broth. Add ½ cup broth. Cover for a few seconds to avoid any reaction from hot broth hitting the hot fat. Uncover.
- Stir until the broth is nearly all absorbed in the rice.
- Add in mashed sweet potato.
- Add another ½ cup broth and repeat until there is only ½ cup broth left to add.
- Add in cider vinegar. Continue to stir.
- Add in broth ¼ cup at a time at the end, so as to not overcook the rice.
- At the end of about 18 minutes, you should be at the end of the broth. Taste the rice. If it gives yet still has a bite, take it off. If it crunches, then cook another minute, stirring constantly. If you run out of broth and you're sure the rice is not done, add a small amount of water, (tablespoon or so).
- Remove from stove, Stir in grated cheese. Season with salt and pepper.
- Serve immediately. Garnish with chopped parsley.
- Serves two entree or 4 side dishes.
More Sweet Potato Dishes
Sweet Potato Grits
I bet this was fabulous, love the 2 starches together and that you kept the sweet potato a little chunky.
I wish that a little food fairy would fly into my kitchen and make this for me for dinner….alas I guess that will not happen! Angela this is a wonderful risotto recipe.
This risotto looks sooooo yummy! I came across your lovely blog after you commented on mine (thank you btw) and love everything I’m seeing, I’ll be back for sure!
YUM!
This sweet potato risotto sounds yummy! Looking forward to trying your recipe. I like the presentation and would love serving it with a side of sautéed kale.
Thanks Ellen.
I never even thought of that combo! I will have to try it.