Roasted Sweet Potato Risotto Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400��F (200��C).
• STEP 2.Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
• STEP 3.In a large saucepan, melt the butter over medium heat. Add the onion and garlic, and cook until softened.
• STEP 4.Add the arborio rice to the saucepan and cook for 1-2 minutes, stirring constantly.
• STEP 5.Add the white wine to the saucepan and cook until it is absorbed by the rice.
• STEP 6.Gradually add the vegetable broth to the saucepan, 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more.
• STEP 7.Continue adding the vegetable broth and stirring until the rice is creamy and al dente, about 20-25 minutes.
• STEP 8.Stir in the roasted sweet potatoes and Parmesan cheese. Season with salt and pepper to taste.
• STEP 9.Serve hot and enjoy!

Cooking Tips

• You can add cooked bacon or saut��ed mushrooms for extra flavor.
• If you prefer a vegetarian version, use vegetable broth instead of chicken broth.
• Leftover risotto can be stored in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftover risotto in an airtight container in the refrigerator for up to 3 days.
• Reheat in a saucepan over medium heat, adding a splash of broth or water to loosen the texture.
• Serve as a main dish or as a side to roasted meats or poultry.