Roasted Sweet Potato Risotto Recipe

Recipe By Slurrp

This Roasted Sweet Potato Risotto is a creamy and comforting dish that is perfect for fall and winter. It features tender roasted sweet potatoes, arborio rice, and a rich and creamy Parmesan cheese sauce. The sweet and savory flavors of the sweet potatoes pair perfectly with the creamy risotto, creating a delicious and satisfying meal. Serve it as a main dish or as a side to roasted meats or poultry.

4.5
16 Rating -
Rate
Non Vegdiet
1hr 15minstotal
45minsPrep
30minsCook
1hr 15m.total
45m.Prep
30m.Cook
Roasted Sweet Potato Risotto
plan
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ingredients serve

Ingredients for Roasted Sweet Potato Risotto Recipe

  • 1/2 cup Sweet Potato, Peeled And Cut Into Small Cubes
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • 1 tablespoon Butter
  • 1/4 Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 cup Arborio Rice
  • 0.13 cup White Wine
  • 1 cup Vegetable Broth
  • 0.13 cup Grated Parmesan Cheese

Directions: 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.
Nutrition
value
870
calories per serving
35 g Fat39 g Protein86 g Carbs10 g FiberOther

Current Totals

  • Fat
    35g
  • Protein
    39g
  • Carbs
    86g
  • Fiber
    10g

MacroNutrients

  • Carbs
    86g
  • Protein
    39g
  • Fiber
    10g

Fats

  • Fat
    35g

Vitamins & Minerals

  • Calcium
    301mg
  • Iron
    9mg
  • Vitamin A
    2020mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    10mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    58mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    15mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    132mg
  • Manganese
    2mg
  • Phosphorus
    519mg
  • Selenium
    35mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp