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overhead shot of spoon dipped in sweet potato risotto
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Sweet Potato Risotto

Loaded with sweet potatoes, goat cheese, parmesan, brown butter and topped with crumbled bacon, there isn't a cozy fall dish better than this sweet potato risotto.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 676kcal
Author Ryan Beck

Ingredients

  • 1 large sweet potato (1 lb), peeled and chopped into 1/2" cubes
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 5 tbsp olive oil, divided
  • 6 tbsp unsalted butter, divided
  • 1 large shallot, diced
  • 2 garlic cloves, minced
  • 1 1/2 cups Arborio rice
  • 1 cup dry white wine
  • 4 cups low-sodium chicken stock
  • 2 oz goat cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 8 slices bacon, cooked and crumbled
  • 3 tbsp sage, chopped and divided

Instructions

  • Preheat oven to 400°F. In a large bowl combine chopped sweet potatoes with 2 tbsp 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 tbsp butter and 3 tbsp 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 1/2 cup warm chicken stock and simmer until the stock has almost completely evaporated, about 3 minutes. Continue cooking the rice, adding the stock 1/2 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 tbsp butter and cook until browned and fragrant, about 2-3 minutes. Add 2 tbsp 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.
  • Keep at a medium simmer throughout cooking, otherwise your risotto with take forever.
  • 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 sweet potato, brown butter and cheese.

Nutrition

Serving: 1serving | Calories: 676kcal | Carbohydrates: 57g | Protein: 24g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0g | Cholesterol: 65mg | Sodium: 1099mg | Potassium: 408mg | Fiber: 3g | Sugar: 5g | Vitamin A: 11350IU | Vitamin C: 3.3mg | Calcium: 480mg | Iron: 1.8mg