Get ready to fall in love with this irresistible Sweet Potato Risotto! Not only is it an easy dinner recipe, but it's also perfect for Meatless Monday or if you're feeling adventurous with those glorious sweet potatoes.
Sweet Potato Risotto
Sweet Potato Risotto is tasty and elegant, and while this makes for a nice, simple dinner, you can also serve it as an appetizer or a side dish. Don't miss out on this delectable dish - give it a whirl!
This Sweet Potato Risotto was inspired by our Shrimp Zoodle Scampi recipe!
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How to Make Sweet Potato Risotto
Here are the ingredients you will need to make our Sweet Potato Risotto
- 2 cups risotto/arborio rice
- ¼ cup olive oil
- sea salt and pepper
- 5 to 6 cups chicken stock/bone broth
- 1 very large onion
- 1 large sweet potato
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Wash, peel and chop the onion and sweet potato.
Blend the raw sweet potatoes in the blender or food processor until smooth.
Use a large pot turned to medium heat, add the olive oil, salt and pepper, then add the finely chopped onion and sauté until translucent.
Add the arborio rice and cook/almost fry the rice for a few minutes, stirring constantly, until the edges of the rice grains also start to become transparent.
Slowly start to add in the stock, again stirring almost constantly and making sure it is not sticking to the bottom of the pan.
Then add in a bit of the sweet potato puree and stir.
Alternate the stock and sweet potato puree slowly until the rice has plumped, is fully cooked and all of the liquid is added. This typically takes about an hour from start to finish.
You’ll want to add most of the sweet potato in the first half of cooking to make sure the potato not only cooks through but is able to add is sweet flavor into the risotto.
When it is ready, plate, sprinkle with sea salt and allow to cool for a few minutes. Top with the optional zucchini noodles and enjoy!
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Sweet Potato Risotto
Ingredients
- 2 cups risotto/arborio rice
- ¼ cup olive oil
- sea salt and pepper
- 5 to 6 cups chicken stock/bone broth
- 1 very large onion
- 1 large sweet potato
Instructions
- Wash, peel and chop the onion and sweet potato.
- Blend the raw sweet potatoes in the blender or food processor until smooth.
- Use a large pot turned to medium heat, add the olive oil, salt and pepper, then add the finely chopped onion and sauté until translucent.
- Add the arborio rice and cook/almost fry the rice for a few minutes, stirring constantly, until the edges of the rice grains also start to become transparent.
- Slowly start to add in the stock, again stirring almost constantly and making sure it is not sticking to the bottom of the pan.
- Then add in a bit of the sweet potato puree and stir.
- Alternate the stock and sweet potato puree slowly until the rice has plumped, is fully cooked and all of the liquid is added. This typically takes about an hour from start to finish.
- You’ll want to add most of the sweet potato in the first half of cooking to make sure the potato not only cooks through but is able to add is sweet flavor into the risotto.
- When it is ready, plate, sprinkle with sea salt and allow to cool for a few minutes. Top with the optional zucchini noodles and enjoy!
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