Sweet Potato Risotto
Ingredients
- 1 large Jewel sweet potato
about 1lb
- 4 teaspoons vegetable oil
- 3 tablespoons butter
- 4 slices prosciutto
- 6 cups low salt stock / broth
chicken or vegetable
- 1 medium onion
finely diced
- 2 cloves garlic
crushed
- 1 cup finely chopped celery
about 3 medium stalks
- 2 cups Arborio rice
- 1 teaspoon salt
- 1 tablespoon fresh thyme leaves
- 3 oz finely shredded Parmesan cheese
3/4 cup packed
- 2-3 cups boiling water
Directions
- 1
Preheat oven to 425F.
- 2
Cut the potato in half lengthwise, then each in half again (so you have 4 long pieces). Add 1 teaspoon oil and rub all over then place cut side up, on a baking tray. Bake for 30-40 minutes until soft.
- 3
Lay the prosciutto over the top of the potatoes then back into the oven for 12-15 minutes until it's starting to crisp.
- 4
Set the prosciutto aside to cool (it will crisp more as it cools).
- 5
Remove the skin from the potatoes and give them a light mash with a fork. Set aside.
- 6
Heat the stock in a medium saucepan over high heat until it starts to simmer. Turn the heat down so that it’s just kept hot but not bubbling.
- 7
Heat 1 tablespoon each of oil and half the butter in a large skillet over medium heat.
- 8
Add the onion, celery and garlic and sauté, stirring regularly until soft and translucent - about 10 minutes. Keep stirring so it doesn’t colour.
- 9
Add the rice, salt and thyme and stir until the rice starts to look translucent. Now stir in the mashed sweet potato until it’s all evenly dispersed.
- 10
Add one ladleful of the hot stock and stir the rice slowly until it’s absorbed.
- 11
Continue adding the stock, just one ladleful at a time and stirring constantly, making sure it’s absorbed before adding the next. It’s important not to rush this step.
- 12
Once all the stock is added, test the rice to see how far from done it is. You can begin adding the water in the same way you added the stock but check for doneness regularly as you may not need it all.
- 13
Once the rice is tender but firm and looks silky, take it off the heat and stir in the butter and parmesan.
- 14
Top with crumbled prosciutto and more fresh thyme leaves and serve immediately.
Sweet Potato Risotto
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About this Recipe
Craving a comforting, deeply satisfying meal that feels gourmet yet is perfect for any weeknight? This Sweet Potato Risotto delivers a creamy, silky texture and rich flavors that will make it a fall favorite in your kitchen.
Why This Risotto Shines
This sweet potato risotto stands out by expertly blending the natural sweetness of Jewel sweet potatoes with savory notes from prosciutto and Parmesan, creating a balanced and incredibly flavorful dish. What makes it truly special is the inclusion of loads of hidden veg like celery, onion, and garlic, making it a wonderful family-friendly meal that’s both nourishing and delicious. It's a gorgeous recipe that truly embodies the warmth and comfort of the season.
What to Expect
Prepare for a spoonful of pure comfort. Each bite of this risotto is creamy, silky, and rich, melting in your mouth with the luxurious texture you expect from a well-made risotto. You'll taste the earthy sweetness of the cooked sweet potato perfectly complemented by the salty, savory crunch of prosciutto and the sharp, nutty notes of Parmesan cheese. It’s a hearty, satisfying dish that warms you from the inside out, showcasing a beautiful golden hue that hints at the deliciousness within. This recipe promises a truly indulgent experience.
Customization & Variations
Easily adapt this sweet potato risotto to your taste. For a delicious vegetarian version, simply omit the prosciutto and ensure you use vegetable stock. If you don't have prosciutto, crispy pancetta or even regular bacon can offer a similar savory crunch. You can also experiment with different herbs if thyme isn't your preference, though fresh thyme complements sweet potato beautifully.
Serving & Context
This sweet potato risotto is perfect for a cozy fall dinner party or as a substantial side dish for a holiday meal. Serve it hot, garnished with extra fresh thyme leaves and a sprinkle of Parmesan for an elegant presentation.