Creamy and Delicious
Thank God the temperatures have gone up from the nasty lows to -6°C (21°F). We are shovelling mounds of snow, but luckily for me, today, a kind neighbour with a snow blower helped me out. I am ever so grateful. Do you have kind neighbours that act like fairies and bring a huge smile to your face and a sigh of relief, sometimes? I have plenty of good neighbours and I hope you do too.
I made my very first risotto on 3 December 2013. Since then I have experimented with different combinations. One of my favourites is the sweet potato risotto. It’s so easy to make. All you need is some Arborio or Carnaroli rice (it’s much easier to get Arborio in my local store here), some sweet potatoes, butter and olive oil and a hard Italian cheese like Parmigiano-Reggiano. I love using Pecorino Romano. It is firm and compact yet crumbly and crunchy at the same time, and has the sweetness typical of ewe’s milk, with a salty tang (love that salty tang most) and hints of lanolin. It can be grated over pasta, soups, salads and risottos; served with ripe pears and honey or sliced atop toast along with fig jam and apple slices. It’s certainly one of my favourite cheeses. If you love rice or sweet potatoes, I urge you to try this recipe. I promise you, you’ll love it! Now for the recipe:
- Ingredients
- 6-7 cups vegetable broth (stock) non vegetarians can use chicken or beef broth
- 3 tablespoons extra virgin olive oil
- 1 small onion finely diced
- 400g (2 cups) Arborio or Carnaroli rice
- 400g (14oz) orange sweet potato peeled and cut into large dices (3cm) and pre-boiled for 5 minutes
- 250ml (1 cup) good quality dry white wine
- ¼ teaspoon saffron (I used ½ teaspoon turmeric)
- 50g butter (I used 25g butter. Please yourself)
- ½ cup grated Parmesan cheese (I used Pecorino Romano)
- Salt and pepper to taste
Please always remember to assemble all ingredients before you start. Heat water in a pan, and parboil potatoes for 5 minutes. Drain and set aside. Wash rice thoroughly and drain (optional). Heat the stock (broth) and keep it at a low temperature while the risotto is cooking
Heat 3 tablespoons olive oil in a large saucepan and sauté onions for 2-3 minutes or until translucent.
Add rice and sweet potatoes and stir for about 4 minutes until well coated with the oil.
If using turmeric, add it at this point and stir until the rice is coated yellow. Add some pepper at this point as well.
Stir in the wine (and saffron, at this point, if using) and cook, stirring until the wine has been absorbed. If not using saffron then just add the wine and stir until absorbed.
Add about 2 cups of the hot stock and cook stirring until absorbed.
Gradually add the remaining stock, a half a cupful at a time, allowing the rice to absorb the liquid before adding more and stirring constantly. (After the addition of at least 5 cups of stock, you can taste and gauge for the degree of doneness of rice and the creaminess of risotto. Whenever you feel the rice is al dente and risotto is creamy enough you can stop cooking. If you want a softer, looser risotto, incorporate more stock).
Once all the stock has been absorbed, the rice should be soft and creamy (20-25 minutes). Stir in the butter and Parmesan. Adjust seasoning. Let the rice rest for about 5 minutes and serve topped with extra Parmesan.
We all enjoyed eating this risotto.
What with the cheese, the butter and the creamy Arborio grains. It was delicious!
Sweet Potato Risotto
Preparation Time: 10 minutes; Cooking Time: 30 minutes Serves: 4-6
Ingredients
- 6-7 cups vegetable broth (stock) non vegetarians can use chicken or beef broth
- 3 tablespoons extra virgin olive oil
- 1 small onion finely diced
- 400g (2 cups) Arborio or Carnaroli rice
- 400g (14oz) orange sweet potato peeled and cut into large dices (3cm) and pre-boiled for 5 minutes
- 250ml (1 cup) good quality dry white wine
- ¼ teaspoon saffron (I used ½ teaspoon turmeric)
- 50g butter (I used 25g butter. adjust to suit your palate)
- ½ cup grated Parmesan cheese (I used Pecorino Romano)
- Salt and pepper to taste
Instructions
- Heat water in a pan, and parboil potatoes for 5 minutes. Drain and set aside. Wash rice thoroughly and drain (optional).Heat the stock (broth) and keep it at a low temperature while the risotto is cooking.
- Heat 3 tablespoons olive oil in a large saucepan and sauté onions for 2-3 minutes or until translucent.
- Add rice and sweet potatoes and stir for about 4 minutes until coated with the oil. If using turmeric, add it and stir until the rice is coated yellow.
- Stir in the wine (and saffron, if using) and cook, stirring until the wine has been absorbed.
- Add about 2 cups of the hot stock and cook stirring until absorbed. Gradually add the remaining stock, a half a cupful at a time, allowing the rice to absorb the liquid before adding more and stirring constantly. (After the addition of at least 5 cups of stock, you can taste and gauge for the degree of doneness of rice and the creaminess of risotto. Whenever you feel the rice is al dente and risotto is creamy enough you can stop cooking. If you want a softer, looser risotto, incorporate more stock).
- Once all the stock has been absorbed, the rice should be soft and creamy (20-25 minutes). Stir in the butter and Parmesan. Adjust seasoning. Let the rice rest for about 5 minutes and serve topped with extra Parmesan.
Points to Note
- I cut the potatoes into 3cm cubes but the rice cooked before the potatoes, so you should either dice the potatoes into very small pieces or parboil them for 5 minutes before using.
- Keep the stock hot so that the temperature of the risotto remains constant during cooking.
- Add the stock gradually, stirring until each batch is almost completely absorbed before adding any more.
myfavouritepastime.com
I love your blog and this recipe is one of the reasons why I do! Amazing – keep doing what you do! *thumbs up*
Thank you for loving my blog. Yours looks great too! The risotto tasted really nice. Have a great week!
LIz
This looks absolutely delicious!
Hi Veronica,
Thank you….and have a lovely week!
Liz
What a kind neighbor you got!
I wish I had one!
Well, I do know many kind people in the market. One of them is a chicken farmer who keeps giving me the fruits he grows on his farms! 😀 (I love his papayas and rambutans!)
The risotto looks so creamy!
I wonder how it would taste like if I use pumpkin instead of sweet potato. We are being flooded by pumpkins at the moment. 😀
HI Hari,
You are one busy guy, these days. Have I wished you a Happy New Year? I love papaya, but we don’t have good ones here and I haven’t eaten rambutans in a long while. The risotto tasted very good. You can use pumpkin and I bet the ones in the tropics are even more tasty. Have a lovely week
Liz
Happy Horse Year, Liz!
It’s happening tonight! 😀
I’ll be celebrating Chinese New Year with the family. 🙂
Omg Hari, I am so excited for you. I wonder what the celebration entails but I bet it’s full of food, laughter, family and friends. I wish you all the best in your New Year. Pass my warmest regards to your family. Best wishes!
Liz
Thank you very much, Liz! 😀
Chinese New Year is all about family gathering. We eat, decorate the house and go to the temple together. We say kind words and open a new beginning for all things. 🙂
May the year of the horse inspire us with the diligence, loyalty and strength of the horse. 😀
I know you”l have a great time decorating the house and going to the temple. So this is the year of the horse? Mmm…I need that diligence, loyalty and strength of the horse to achieve my 2014 aspirations. Thanks so much for letting me know. Have fun!!!
Liz
Risotto, and all rice dishes really, must be one of my ultimate comfort foods. Beautiful!
Oh Lidia,
Happy New Year. I’m happy to hear from you. Thanks for complimenting and have a wonderful week!
Liz
Interesting. Love the colours in this dish.
Hi Lignum,
The colours are magnificent. I love beautiful things. Have a lovely week!
Liz
What a great idea. Looks crazy delicious!
Hi Azita
Thank you. I enjoyed eating it. Have a great week!
Liz
Oh la la!! This looks so delicious. I love risotto and yams! Put them together and it would be extraordinary! Thanks for this!
Hi Chef,
Thanks so much for complimenting, I love risotto too. Have a great weekend!
Liz
LIZ! How are you? Yes, it’s been a while. Are you guys staying somewhat warm in Canada?
That risotto looks absolutely perfect, particularly tomorrow, because it’s suppose to be a bit of snow and wind here in Boulder. I just happen to have a purple sweet potato in the house. This looks just the ticket. Thank you for sharing.
Hi Rörschåch,
It’s very cold but there was a bit of sunshine this morning that was more than welcome. I love it when it shines in winter, it makes a huge difference. Purple sweet potato sounds so good, I can even visualize the colours. Enjoy your purple risotto. Have a great week ahead.
Liz
What a wonderful recipe… the photos are beautiful! This is a must try for sure.. I LOVE risotto…and LOVE Pecorino Romano. That cheese is a staple in my fridge! ❤ I throw it in everything…use it like salt!
Hi
Okay you and I are on the same page, I never miss Pecorino Romano ever. I always have a wedge in the fridge. Thanks and have a great week!
Liz
Delicious recipe and beautiful photo instructions!!
Thank you so much, Chef. Your blog is wonderful. I have enjoyed browsing.
Liz
Thank you for your kind words!!
Have a nice day!
This risotto looks phenomenal! I love sweet potato so guaranteed would probably love this too! And Parmesan in anything is just the best!
Hi Lillian,
Thank you so much. It tasted really good. It’s one of my favourites. Have a wonderful week, ahead!
Liz
It’s always so nice to have good neighbours! I’m so lucky I also have the greatest neighbours. Your risotto looks so amazing I just feel like licking my laptop screen.
Have a great week!
Hi Rosa,
Thank you so much for complimenting my risotto, am not an expert but I enjoy cooking rice of all kinds and sorts. I loved eating this one. Have a wonderful week, ahead.
Liz
This risotto looks absolutely fabulous!
Thank you, Fae. Enjoy the coming week!
Liz
This is something I haven`t tried to cook yet and it sounds good. Thanks for the inspiration. Happy New Year.
Happy New Year.
This is something you should try to cook. I hope you’re inspired to remove the pots and pans. Have a lovely week ahead!
Liz
Ah risotto, being italian your great recipe makes me very proud of my country… but unfortunately I can’t say the same about my neighbours!
Hi Margherita,
You’ve made me laugh. My kind neighbour here is Italian. They are the best neighbours I ever had. There are some good Italians everywhere. I hope one day you get some good neighbours. Have a lovely week, ahead!
Liz
Ah really? I’m so proud that your lovely neighbours is italian! thank you and lovely week to you too!
Thanks, you are a great lady!
I love sweet potatoes and I love risotto – what a great combination. Pinning this immediately !
Dear Cecile,
Thanks for pinning. I totally agree with you! Have a fantastic weekend.
Liz
This is so pretty! I have been wanting to learn how to make risotto. I also love sweet potatoes so would like to try this. Pinning!
Hi Shari,
Thanks for pinning. Omg I haven’t seen my board for so long. Thank God you’ve pinned it. Have a lovely weekend!
Liz
Fantastic instructions! My daughter was just talking about making risotto. Thank you!
Hi there,
Happy New Year. I hope your daughter will make the risotto. Have a lovely weekend!
Liz
Yum! This looks so creamy and delicious! I’ve made mushroom risotto, but I’d like to try other types. Bookmarking this recipe–thanks for sharing!
Hi Ada,
Thanks for bookmarking. I hope you enjoy it. Have a fantastic weekend.
Liz