We are having a rainy kind of Saturday around here. The kind of days that are defined (well, to me anyway), by good food. Today, that good food is this creamy sweet potato risotto.
In the recipe below I mention using one sweet potato. As they vary in sizes, I would like to point out that I used quite a small one. Otherwise, I think the risotto would be overpowered by the sweet potato. If you only have a large one on hand, just use about half of it for this recipe. As well, the stock isn't always an exact science with risottos. So, if you notice the risotto a little dry, just add more stock until you get the creamy texture that you are looking for. This is quite a rich risotto and can easily be served as a main course or to accompany something else as a side dish. Either way, it is a great risotto for fall. And it's still raining.
Sweet Potato Risotto
1 Sweet potato, peeled and cut into 1 inch cubes
1 Small onion, finely chopped
1 1/2 Cups/280 grams of arobori rice
1 Cup/240 ml white wine
4 1/2 Cups/1 litre of vegetable stock
1 Cup/100 grams of fresh grated parmesan cheese
2 Tablespoons of olive oil
3 Garlic cloves, crushed
2 Teaspoon of oregano
Small handful of fresh chopped parsley
Salt and pepper
In a large stainless steel pot set over high heat, add one tablespoon of olive oil and garlic. Cook until the onions start to brown and reduce heat to medium. Add the sweet potatoes along with a couple of tablespoons of stock and stir well. Continue to cook for a further 5 minutes or so. Add the extra tablespoon of olive oil the rice. Cook until the rice becomes translucent at the edges and then add all the wine at once. Cook stirring until the wine has absorbed. Add 1 cup/240 ml of the stock and continue to cook until the stock has absorbed. Continue this process until the rice is tender and the sweet potatoes are cooked. Add in the parmesan cheese, oregano, parsley, salt, pepper and about 1/4 cup of vegetable stock. Stir well and remove from heat. Serve immediately.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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