Sweet Potato Risotto
Indulge in the rich, velvety flavors of Sweet Potato Risotto, a comforting dish that combines creamy Arborio rice with the natural sweetness of caramelized sweet potato. This recipe is elevated with aromatic garlic, a splash of white wine, and freshly grated Parmesan, creating a sophisticated yet approachable meal that's perfect for cozy dinners or special gatherings. With its golden hue, a hint of thyme, and a luscious finishing touch of heavy cream, this risotto strikes the perfect balance between savory and sweet. Ready in under an hour, this one-pot dish is an irresistible choice for vegetarians and anyone seeking a hearty, flavorful meal.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium sweet potato (peeled and diced)
- 2 tablespoons unsalted butter
- 1 small yellow onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup Arborio rice
- 0.5 cup white wine
- 4 cups vegetable broth (kept warm)
- 0.5 cup Parmesan cheese (grated)
- 2 tablespoons heavy cream
- 1 teaspoon fresh thyme leaves
- to taste salt
- to taste black pepper
Instructions
Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the sweet potato and cook until softened and starting to brown, about 8-10 minutes. Remove from pan and set aside.
In the same pan, heat the remaining 1 tablespoon of olive oil and butter over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the Arborio rice to the pan and stir well to coat the grains in the oil and butter. Toast the rice for 2 minutes, stirring constantly.
Pour in the white wine and cook, stirring, until the liquid has mostly evaporated.
Begin adding the warm vegetable broth to the rice, one ladleful at a time. Stir frequently and wait until the liquid is absorbed before adding the next ladleful. Continue this process for about 20-25 minutes, or until the rice is tender and creamy.
Stir in the cooked sweet potato, grated Parmesan cheese, heavy cream, and fresh thyme leaves. Mix well until the cheese has melted and the ingredients are fully incorporated.
Season with salt and black pepper to taste.
Remove from heat and let the risotto sit for 2 minutes before serving. Serve warm, garnished with extra thyme or Parmesan cheese if desired.
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 1664 mg | 72% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.9 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 383 mg | 29% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 477 mg | 10% | |
*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.
