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I mixed the sweet flavor of a sweet potato and the creaminess of risotto to create this yummy sweet potato risotto. Perfect for Passover!

Sweet Potato Risotto

I mixed the sweet flavor of a sweet potato and the creaminess of risotto to create this yummy side dish. Perfect for Passover!

Course Dinner
Cuisine French
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

  • 1 lb sweet potato, diced in 1/4 pieces
  • 1/3 cup shallots
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 1 tbsp minced garlic
  • 1/2 tsp salt
  • 1/4 tsp ground Black Pepper
  • 1 cup Arborio rice
  • 1/2 cup white wine like Pinot Grigio
  • 3 cups chicken or vegetable stock
  • 1/2 cup grated parmesan cheese
  • 2 tbsp fresh parsley

Instructions

  1. Preheat oven to 425 degrees. In a baking pan, place the potatoes, shallot, butter and garlic. Season with salt and pepper and then add in 1 tbsp olive oil making, sure each piece is well coated. Bake for 20 minutes, flipping at the 10-minute mark.

  2. In a medium pot, add 1 tbsp of oil over medium-high heat. Add rice and stir until each piece is coated in the oil. Don't let it brown! Add wine and stir until rice soaks it all up.
  3. Reduce the heat to medium-low. Here, you add your stock a 1/4 cup at a time, waiting until each addition has evaporated and has soaked into the rice, but careful not to let the rice dry up completely.
  4. After your final addition of the stock is complete and it has been mostly soaked up by the rice, add the cooked sweet potatoes. Stir carefully making sure not to overcook, causing the rice to get mushy.
  5. Remove from heat and stir in parmesan and 2 tbsp of butter. Last, stir in the parsley. Cover and let it sit for 3-5 minutes to allow the texture to get creamy. Top with pepper and enjoy!