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.
Sweet Potato Risotto
- 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.
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