Sweet Potato and Pecan Risotto
Delight your taste buds with the creamy, earthy goodness of Sweet Potato and Pecan Risotto, a cozy twist on a classic Italian dish. This elegant recipe combines the natural sweetness of caramelized roasted sweet potatoes with the nutty crunch of toasted pecans, creating a harmony of textures and flavors. Cooked with Arborio rice in a fragrant blend of white wine, warm vegetable stock, and fresh thyme, this risotto achieves irresistibly creamy perfection. Finished with a touch of heavy cream, Parmesan cheese, and a buttery finish, it’s an ideal dish for fall or winter meals. Perfect as a main course or a side, this comforting sweet potato risotto is simple enough for weeknights yet sophisticated enough for entertaining. Keywords: sweet potato risotto, pecan risotto, creamy risotto recipe, fall comfort food, vegetarian risotto.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 large Sweet potato
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Butter
- 1 medium (finely chopped) Shallot
- 1.5 cups Arborio rice
- 4 cups (warm) Vegetable stock
- 0.5 cups Dry white wine
- 0.5 cups (toasted and roughly chopped) Pecans
- 0.5 cups (freshly grated) Parmesan cheese
- 0.25 cups Heavy cream
- 1 teaspoon (chopped) Fresh thyme
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the sweet potato into 1/2-inch cubes. Toss the cubes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them out on a baking sheet in a single layer.
Roast the sweet potatoes in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through. Remove from the oven and set aside.
In a large saucepan or Dutch oven, heat the remaining tablespoon of olive oil and 1 tablespoon of butter over medium heat.
Add the finely chopped shallot and sauté until softened and translucent, about 2-3 minutes.
Add the Arborio rice and stir to coat it in the oil and butter, toasting it lightly for 1-2 minutes until the edges of the grains are slightly translucent.
Pour in the white wine and cook, stirring constantly, until most of the liquid has evaporated, about 1-2 minutes.
Begin adding the warm vegetable stock, one ladleful (about 1/2 cup) at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.
Stir in the roasted sweet potato cubes, toasted pecans, heavy cream, Parmesan cheese, and chopped thyme. Mix gently to combine and heat through.
Season the risotto with the remaining salt and black pepper, adjusting to taste.
Remove from heat and stir in the remaining tablespoon of butter for added creaminess.
Serve immediately, garnished with extra pecans, thyme, or a sprinkle of Parmesan, if desired.
Nutrition Facts
Calories |
2272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.1 g | 177% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 5435 mg | 236% | |
| Total Carbohydrate | 192.1 g | 70% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 30.5 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 726 mg | 56% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2590 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
