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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 mins
Cook Time20 mins
Total Time40 mins
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.