Risotto is just one of those side dishes that tastes fantastic with everything. Beef, pork, chicken, lab, fish or tofu. It could triple duty as an appetizer, entrée or side dish. I recently learned that Risotto in Italy is normally a primo (first course), served on its own before the main course. I could definitely get my palette fired up with this dish on a daily basis….
Risotto has also become one of my favorite grains to cook. Yes, it is a labor of love, but the finished product is always worth it. The texture is like a hybrid mixture of farro and rice. Slightly chewly and insanely creamy when cooked. Texture is imperative for my foodie soul.
Being a huge fan of the savory + sweet combo, sweet potatoes mixed with a sharp cheese and earthy sage is definitely one of my favorite combos. It’s like all of my favorite things meshed together into one perfect dish.
Risotto is typically made with broth, butter and wine. Sometimes heavy cream or milk to add extra creaminess. As much as I love a buttery risotto made with white wine and truffle oil, for this recipe we are nixing the wine and butter to make it as light as possible without skimping a bit on flavor or texture.
It’s healthy comfort food at its finest. I want to make a big pot for like, everyone I love.
It’s the perfect accompaniment to a red wine + Netflix night OR to share with friends at a dinner party. Dress it up or dress it down, as long as you enjoy a bowl of all of its creamy goodness, your soul will be happy.
Sweet Potato Risotto
- 1 medium sweet potato, peeled and chopped
- 1 cup Arborio rice
- 4 cups reduced-sodium vegetable or chicken stock
- 1/2 cup skim milk
- 1/4 cup freshly grated parmesan cheese
- 1 shallot, diced
- 2 cloves of garlic, minced
- 2 tbsp. extra virgin olive oil
- 1/4 teaspoon nutmeg
- 1/4 teaspoon smoked paprika
- Freshly chopped sage and thyme (~2 tbsp. each)
- Sea salt to taste
- Fill a large pot about tw0-thirds of the way full with water. Bring to a boil. Add chopped sweet potatoes and cook for ~25 minutes, until soft and tender. Transfer potatoes to a food processor and add 1/2 cup skim milk. Blend until pureed consistency is obtained. Set aside.
- While the potatoes cook, heat a large saucepan or sauté pan over medium heat. Add in olive oil, then add shallots with a pinch of salt. Stir to coat and cook for 2-3 minutes until soft, then add in garlic and cook for 30 seconds. Increase heat slightly and add rice, stirring to coat. Cook rice for about 3-4 minutes, stirring 2-3 times until the rice is translucent and begins to toast.
- During this process, heat a medium saucepan over medium-low heat and add stock. Heat until hot. If it begins to boil, turn down the heat.
- Add in about 1/3 of the warm stock to the rice, stirring frequently until the stock is absorbed, then add another 1/3. Repeat until all of the stock is used and absorbed and the rice is cooked. The whole process should take about 20-25 minutes.
- Once all of the stock is absorbed, add pureed sweet potatoes, parmesan cheese, nutmeg, smoked paprika and chopped herbs. Reduce heat to low and let simmer for another 2-3 minutes, continuously stirring until all ingredients are well-incorporated.
- Transfer to a bowl and top with additional herbs and grated cheese. Serve!
Nutrition Facts per Serving (1/4th of entire recipe)
Calories: 307; Total Fat: 8.5 gm; Saturated Fat: 1.5 gm; Cholesterol: 6 mg; Sodium: 700 mg; Carbohydrates: 48 gm; Fiber: 2 gm; Sugar: 5 gm; Protein: 7.5 gm