🍠 Sweet Potato Risotto
Creamy, slightly sweet, and comforting — sweet potato risotto is a cozy twist on classic Italian risotto.
🥘 Ingredients (Serves 4)
- 1 cup arborio rice
- 1 medium sweet potato (peeled & diced small)
- 4 cups warm vegetable broth
- 1 small onion or shallot (finely chopped)
- 2 cloves garlic (minced)
- 2 tbsp olive oil or butter
- ½ cup grated Parmesan (optional)
- ¼ cup white wine (optional)
- Salt & black pepper to taste
- Fresh thyme or sage (optional)
👩🍳 Instructions
- Warm the broth in a separate pot and keep it hot.
- Sauté base: In a large pan, heat oil or butter. Cook onion and garlic until soft.
- Add sweet potato: Cook for 3–4 minutes until slightly tender.
- Toast rice: Stir in arborio rice and cook 1–2 minutes.
- Deglaze: Add white wine (if using) and let it absorb.
- Add broth gradually:
Add ½ cup warm broth at a time, stirring frequently. Let each addition absorb before adding more. - Cook until creamy:
After about 18–22 minutes, rice should be tender but slightly firm (al dente), and sweet potato soft. - Finish:
Stir in Parmesan, season with salt and pepper, and add fresh herbs if desired.
💡 Tips
- Roast the sweet potato first for deeper flavor.
- Add spinach or kale near the end for extra greens.
- For vegan version, skip Parmesan or use nutritional yeast.
If you’d like, I can also give you a mushroom & sweet potato version or a protein-boosted variation.
