Sweet Potato Risotto

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Sweet Potato Risotto by Angela Roberts

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.

Sweet Potato Risotto by Angela Roberts

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.

Print Recipe
5 from 1 vote

Sweet Potato Risotto

A freshly roasted sweet potato is a perfect addition to a creamy risotto and makes a wonderful first course.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Sweet Potato Risotto
Cuisine: Italian
Servings: 4
Author: Angela Roberts


  • 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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More Sweet Potato Dishes

Sweet Potato Grits

Sweet Potato Lasagna

Sweet Potato Biscuits




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  1. 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.

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