Sweet Potato Risotto

Indulge in the rich, velvety flavors of Sweet Potato Risotto, a comforting dish that combines creamy Arborio rice with the natural sweetness of caramelized sweet potato. This recipe is elevated with aromatic garlic, a splash of white wine, and freshly grated Parmesan, creating a sophisticated yet approachable meal that's perfect for cozy dinners or special gatherings. With its golden hue, a hint of thyme, and a luscious finishing touch of heavy cream, this risotto strikes the perfect balance between savory and sweet. Ready in under an hour, this one-pot dish is an irresistible choice for vegetarians and anyone seeking a hearty, flavorful meal.

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium sweet potato (peeled and diced)
• 2 tablespoons unsalted butter
• 1 small yellow onion (finely chopped)
• 2 cloves garlic (minced)
• 1 cup Arborio rice
• 0.5 cup white wine
• 4 cups vegetable broth (kept warm)
• 0.5 cup Parmesan cheese (grated)
• 2 tablespoons heavy cream
• 1 teaspoon fresh thyme leaves
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the sweet potato and cook until softened and starting to brown, about 8-10 minutes. Remove from pan and set aside.

Step 2

In the same pan, heat the remaining 1 tablespoon of olive oil and butter over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.

Step 3

Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.

Step 4

Add the Arborio rice to the pan and stir well to coat the grains in the oil and butter. Toast the rice for 2 minutes, stirring constantly.

Step 5

Pour in the white wine and cook, stirring, until the liquid has mostly evaporated.

Step 6

Begin adding the warm vegetable broth to the rice, one ladleful at a time. Stir frequently and wait until the liquid is absorbed before adding the next ladleful. Continue this process for about 20-25 minutes, or until the rice is tender and creamy.

Step 7

Stir in the cooked sweet potato, grated Parmesan cheese, heavy cream, and fresh thyme leaves. Mix well until the cheese has melted and the ingredients are fully incorporated.

Step 8

Season with salt and black pepper to taste.

Step 9

Remove from heat and let the risotto sit for 2 minutes before serving. Serve warm, garnished with extra thyme or Parmesan cheese if desired.

Nutrition Facts

Serving size	(1718.4g)

Amount per serving	% Daily Value*
Calories	1635.1

Total Fat 96.6g	0%
Saturated Fat 46.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 187.2mg	0%
Sodium 6440.0mg	0%
Total Carbohydrate 114.0g	0%
Dietary Fiber 8.4g	0%
Total Sugars 15.5g
Protein 56.0g	0%

Vitamin D 0IU	0%
Calcium 1463.2mg	0%
Iron 3.6mg	0%
Potassium 1532.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.1%

Protein: 14.5%

Carbs: 29.4%