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.
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.
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!