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This sweet potato risotto is loaded with, you guessed it - sweet potatoes, but also gets added flavor from goat cheese, Parmesan cheese, brown butter and some bacon. There really isn't a cozy fall dish much better than this.
I have a soft spot for sweet potatoes - from mashed sweet potatoes to sweet potato fajitas to scalloped sweet potatoes to sweet potato chorizo hash. It's just such a versatile ingredient when it comes to cooking. You can use it in tacos, pastas, side dishes or even risotto.
I've mentioned in past posts that risotto is one of my favorite dishes so I'm always on the lookout for inspiration on a new risotto and today is all about this sweet potato risotto which might be the best risotto recipe I've made to date.
This sweet potato risotto is obviously loaded with sweet potatoes but gets some creaminess from goat cheese and if that isn't enough, is topped with crumbled bacon. To me this really is fall comfort food. What makes this specific recipe so great is you can substitute the sweet potato with butternut squash or pumpkin if you want a different flavor.
For those that have never made risotto, it really is much easier than those cooking shows make it out to be! You've got to remember cooking shows are typically under time constraints.
Why This Recipe Works
- Sweet and savory balance - The natural sweetness of roasted sweet potatoes pairs perfectly with savory elements like Parmesan, goat cheese, and crispy bacon.
- Customizable - You can easily adjust the recipe by adding ingredients like spinach, mushrooms, peppers or different cheeses to suit your taste.
- Kid-friendly - For picky eaters, this risotto is a great dish to "hide" the sweet potatoes.
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Ingredient Notes
- Sweet potatoes - Roasting enhances their natural sweetness and brings out a deep, caramelized flavor. Mashing them into the risotto adds creaminess and rich color.
- Spices - Adds a hint of heat and warmth.
- Olive oil and unsalted butter - The combination cooks the shallot and garlic and then you also brown some butter for an added nutty flavor.
- Aromatics - Shallots and garlic form the flavor base of risotto; sauté them in butter and olive oil until translucent before adding the rice.
- Sage - The fresh sage, sautéed in brown butter, adds a fragrant, earthy note that pairs well with the sweet potatoes.
- Arborio rice - Essential for risotto, this short-grain rice releases starches as it cooks, creating a creamy texture.
- Dry white wine - Adds acidity and depth of flavor to the risotto. It also helps deglaze the pan. Use a quality dry wine like Chardonnay or Sauvignon Blanc.
- Chicken stock - Use warm stock and add gradually to ensure the rice cooks evenly and absorbs the liquid for a creamy consistency. Low-sodium is best.
- Goat cheese - Adds tangy creaminess that complements the sweetness of the potatoes.
- Parmesan cheese - Provides a salty, umami flavor, balancing the sweetness of the sweet potatoes and the tanginess of the goat cheese.
- Bacon - Crispy crumbled bacon adds a savory, smoky contrast to the sweetness and creaminess of the risotto.
Ingredient Swaps
As with any recipe, you can change up the ingredients if need. Some substitutes include:
- Instead of sweet potatoes, you could try butternut squash or pumpkin.
- Arborio rice is most common, but other short-grain rice like Carnaroli, Vialone, Nano, and Baldo work as well.
- I personally prefer chicken stock for flavor, but vegetable stock works too. Chicken broth can be used as well.
- Substitute bacon with pancetta or prosciutto for different smoky flavors.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Toss chopped sweet potatoes with 2 tablespoon olive oil and spices. Spread on a baking sheet and bake at 400°F for about 30 minutes, tossing halfway. Mash until smooth and set aside.
In a medium saucepan, melt 3 tablespoon butter and 3 tablespoon olive oil over medium heat. Sauté the shallot for 3 minutes, then add garlic and cook for 30 seconds.
Stir in the rice, cooking for 1 minute. Deglaze with white wine and simmer until absorbed. Add ½ cup warm chicken stock, simmer until nearly evaporated, and continue adding stock ½ cup at a time, stirring until the rice is tender and creamy, about 20 minutes.
While the risotto is cooking, cook the bacon in a skillet or bake on a parchment-lined sheet at 400°F for 20 minutes. Let cool, then crumble.
Just as the riceis about ready, melt 3 tablespoon butter in a small skillet over medium heat until browned, about 2-3 minutes. Add 2 tablespoon sage, cook for 30 seconds, then remove from heat.
Once the risotto is creamy with a slight bite, stir in 1 cup sweet potato puree, goat cheese, Parmesan and brown butter. Serve with chopped sage, extra Parmesan, and bacon.
FAQs
Use only Italian short-grain rice varieties such as Arborio, Carnaroli, Vialone, Nano, and Baldo. In the US, Arobrio rice is the most common you'll find. Short-grain rice has a high starch content and tends to absorb less liquid which is perfect for risotto.
Yes, using pre-made mashed sweet potatoes will save time, but make sure they aren’t heavily seasoned to maintain balance in the risotto.
Add the butter to the skillet over medium heat. Once the butter is melted, it will foam up and then subside. This is when you watch carefully as lightly browned specks will start to form at the bottom of the pan.
You will know the butter is ready when there is a nutty aroma.
You can place the sweet potato risotto in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. You could also use leftovers for risotto cakes.
To reheat risotto on the stove, add it to a saucepan with ¼ cup of stock or water per cup of risotto and heat over medium-low until warmed through.
For microwave reheating, place the risotto in a microwave-safe dish with 1-2 tablespoon of water or stock per cup. Heat at 50% power in 1-2 minute intervals, stirring between each, until warmed through.
Equipment
The equipment you use is important to how the risotto turns out. What is needed is the following:
- Baking sheet - Used to bake the sweet potatoes and bacon.
- Chef's knife - You want a quality knife to cut the shallots and garlic.
- Skillet/Dutch oven - You want something large enough to be able to cook the rice.
- Wooden spoon - Used to mix together the ingredients.
- Cheese grater - Needed to grate Parmesan.
Pro Tips/Recipe Notes
- Toast/cook the rice in butter/oil so it absorbs the stock slowly without becoming soggy.
- Use quality dry white wine to deglaze the pan. You want a wine you'd be willing to drink as it adds flavor and acidity to the risotto.
- Use hot stock so when you add to the rice it won't cool everything down and mess up the cooking process.
- Slowly add the stock and wait until it is absorbed before adding more which allows the rice to create that creamy starch you expect from risotto.
- Stir the risotto often enough, but don’t stir so much your arm gets tired. It should be just enough to keep the risotto from burning.
- Cook until al dente. Risotto should have some body and bite to it and not be too mushy or starchy.
- Wait until rice is finished cooking before stirring in the rest of the ingredients.
Other Risotto Recipes
If you’ve tried this sweet potato risotto or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! And if you just love bacon, you can't go wrong with this bacon risotto. You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Sweet Potato Risotto
Ingredients
- 1 large sweet potato (1 lb), peeled and chopped into ½" cubes
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 5 tablespoon olive oil, divided
- 6 tablespoon unsalted butter, divided
- 1 large shallot, diced
- 2 garlic cloves, minced
- 1 ½ cups Arborio rice
- 1 cup dry white wine
- 4 cups low-sodium chicken stock
- 2 oz goat cheese
- ½ cup freshly grated Parmesan cheese
- 8 slices bacon, cooked and crumbled
- 3 tablespoon sage, chopped and divided
Instructions
- Preheat oven to 400°F. In a large bowl combine chopped sweet potatoes with 2 tablespoon olive oil, paprika, nutmeg, salt and pepper. Spread on a baking sheet and cook for 30 minutes, tossing halfway through. Remove and mash until pureed. Set aside.
- To cook the bacon, either cook in skillet or place on parchment-lined baking sheet and cook for 20 minutes in oven at 400°F. Remove, let cool and crumble.
- In a medium, heavy saucepan, melt 3 tablespoon butter and 3 tablespoon olive oil over medium heat. Add the shallot and saute until tender but not brown, about 3 minutes. Add garlic and cook for 30 seconds. Add the rice and stir to coat with the butter and oil and cook for about 1 minute.
- Deglaze the saucepan with white wine, and simmer over low heat until almost all of the wine has been absorbed. Add ½ cup warm chicken stock and simmer until the stock has almost completely evaporated, about 3 minutes. Continue cooking the rice, adding the stock ½ cup at a time, stirring constantly and allowing each addition of the stock to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes.
- While cooking risotto, heat small skillet over medium heat. Add remaining 3 tablespoon butter and cook until browned and fragrant, about 2-3 minutes. Add 2 tablespoon sage and cook for 30 seconds. Remove from heat and set aside.
- Stir in 1 cup of the sweet potato puree, goat cheese, Parmesan cheese and brown butter. Serve topped with some chopped sage, extra Parmesan cheese and bacon.
Notes
- Toast/cook the rice in butter/oil so it absorbs the stock slowly without becoming soggy.
- Use quality dry white wine to deglaze the pan. You want a wine you'd be willing to drink as it adds flavor and acidity to the risotto.
- Use hot stock so when you add to the rice it won't cool everything down and mess up the cooking process.
- Slowly add the stock and wait until it is absorbed before adding more which allows the rice to create that creamy starch you expect from risotto.
- Stir the risotto often enough, but don’t stir so much your arm gets tired. It should be just enough to keep the risotto from burning.
- Cook until al dente. Risotto should have some body and bite to it and not be too mushy or starchy.
- Wait until rice is finished cooking before stirring in the rest of the ingredients.
Chris says
Wow that looks delicious!
Mary says
Wow this was amazing!
Ryan says
Yeah it's a favorite of mine.