Roasted Sweet Potato Risotto

Roasted Sweet Potato Risotto

Autumn is a time for bulky sweaters, crisp morning air, streets decorated with colourful leaves, and warm comfort foods, like this roasted sweet potato risotto. A comforting family meal that will warm everyone up on a chilly autumn day.

For me, risottos are the ultimate comfort food. Rich, creamy, warm, and satisfying. They’re a dinnertime staple in my home, mainly because they’re the one meal that everyone will eat. They lend well to my gluten-free diet and they appease my pasta-loving kids and husband.

The beauty of risottos is that once you master the basic preparation, you can create just about any flavour combination that suits your fancy, like shrimp and peas, tomato sauce, zucchini and pesto, and spring vegetables. Despite its reputation for being fussy and time consuming, in essence, risotto is relatively easy to make. Coincidentally, it’s also very easy to mess up! Common, simple mistakes could turn your culinary masterpiece into a heavy, mushy mess on your plate. Helpful tips and tricks could make or break your risotto.

Roasted Sweet Potato Risotto

Other fall essentials for me, in terms of ingredients, are sweet potatoes and pumpkin (of course!) This quick healthy meal was inspired by a leftover roasted sweet potato halve sitting in the fridge, on the cusp of expiration. Risotto was on the menu for dinner the other night, and there wasn’t much else to work with besides the that lone sweet potato, so I incorporated it into the risotto by simply mashing it finely, then added some fresh dill and tangy goat cheese to balance out the sweetness of the risotto.

Truthfully, the kids aren’t into sweet potatoes at the moment (even though they were a few months ago!) however, they gobbled this up. If you’re looking for a way to sneak (did I say sneak?), I mean, incorporate veggies into the kid’s meals then this is a great way to do so. The creamy sweet potato adds a subtle hint of sweetness without being overpowering. If you prefer an even creamier consistency you could also puree the sweet potato until it’s super smooth and creamy. However way you prepare this sweet potato risotto, it’s bound to be a well-received recipe. Leftovers are just as delicious and can be stored in the fridge for up to 3 days.

Roasted Sweet Potato Risotto

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

Roasted Sweet Potato Risotto

2016-11-08
: Serves 4-6
: 5 min
: 25 min

Autumn is a time for bulky sweaters, crisp morning air, streets decorated with colourful leaves, and warm comfort foods, like this roasted sweet potato risotto. A comforting family meal that will warm everyone up on a chilly autumn day. For me, risottos are the ultimate comfort food. Rich, creamy, warm, and satisfying. They’re a dinnertime …

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Roasted Sweet Potato Risotto
5
5
1
12
Ingredients
    2-3 tbs. extra virgin olive oil
  • 1-2 tbs. butter
  • 1 small red onion, finely diced
  • 2 garlic cloves, finely minced
  • 1/2 large sweet potato, roasted and mashed
  • 3 cups arborio rice
  • 1/4 cup white wine (optional)
  • 8-9 cups of vegetable broth
  • 1 tbs. fresh dill, finely chopped
  • 1/3 cup crumbled goat cheese
  • 1/3 cup Parmesan cheese
  • sea salt and black pepper to taste
Directions

In a large frying pan, heat 1 tablespoon of oil for 1-2 minutes on medium heat. Add the garlic and onions and saute for 5-7 minutes or until translucent. In the meantime, bring the broth to a boil in a medium pot then reduce to a simmer.

Add the rice to the frying pan, stirring to combine, and toast for 2 minutes. Add the white wine, dill, and mashed sweet potato to the pan. Reduce the heat to low and continue cooking the rice for another 25-30 minutes, adding 1-2 ladles of broth at a time, and stirring each time. The rice should be just “al dente” (cooked on the outside with a slight bite on the inside) and the risotto should still be relatively creamy.

Before serving, stir the butter, goat cheese and Parmesan cheese into the risotto and garnish with more fresh dill, if desired. Garnish with a drizzle of extra virgin olive oil.

12 thoughts on “Roasted Sweet Potato Risotto”

  • I love risotto! So creamy and lush! I have never had a sweet potato risotto, but this one looks absolutely delicious! I love the addition of the goat cheese as well. I am totally going to make this.

  • Tami Qualls 2 years ago

    I enjoy sweet potatoes but never do more than bake them. This looks like a wonderful combination with the rice. I hope it’s as delicious as it looks.

    • I try to incorporate in as many recipes as possible! They are so delicious any way you make them-roasted, sauteed in an pan, mashed, even in brownies (I have a recipe for sweet potato brownies on the Blog!).

  • Risotto is not something that I’ve attempted to make at home. It intimidates me! I love Sweet Potatoes, especially this time of year. This recipe sounds delicious and I think my family would really enjoy it.

    • It IS intimidating!! However, it’s really worth a try! I’m sure if you mess it up your family will be forgiving 😉 You can only learn with practise!

  • I don’t make risotto often enough. It is a fun pasta dish with lots of flavor! I like how you used sweet potato. I’d like to do a shrimp or chicken risotto with extra garlic!

    • I LOVE shrimp risotto! I combine shrimp and peas, and sometimes add in some saffron or pesto.

  • I need to eat risotto more. This looks delicious.

  • Liz Graham 2 years ago

    Looks delicious! I’ll definitely try this recipe out!

  • Oh my goodness! I had no idea you could make so many variations you could make of risotto! I never thought about Roasted Sweet potato risotto that sounds and looks absolutely delicious! What I like most is that when you have picky eaters it looks like you can come up with a combination that will make everyone happy. This looks like it would be super easy to make!

  • Risottos are really nice especially when it’s cooked with creamy consistency and with loads of cheese. I like it as comfort food during cool weather. We haven’t tried making it though because we’re afraid to get the kitchen messy with plenty of ingredients. 🙂

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