Sweet Potato Risotto

Creamy and Delicious

Sweet Potato Risotto myfavouritepastime.com_8489Thank 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.

Sweet Potato Risotto myfavouritepastime.com_8488I 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

Sweet Potato Risotto myfavouritepastime.com_8458Please 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

Sweet Potato Risotto myfavouritepastime.com_8464Heat 3 tablespoons olive oil in a large saucepan and sauté onions for 2-3 minutes or until translucent.

Sweet Potato Risotto myfavouritepastime.com_8466Add rice and sweet potatoes and stir for about 4 minutes until well coated with the oil.

Sweet Potato Risotto myfavouritepastime.com_8469If using turmeric, add it at this point and stir until the rice is coated yellow. Add some pepper at this point as well.

Sweet Potato Risotto myfavouritepastime.com_8476Stir 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.

Sweet Potato Risotto myfavouritepastime.com_8478Add about 2 cups of the hot stock and cook stirring until absorbed.

Sweet Potato Risotto myfavouritepastime.com_8479Gradually 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).

Sweet Potato Risotto myfavouritepastime.com_8484Once 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.

Sweet Potato Risotto myfavouritepastime.com_0696We all enjoyed eating this risotto.

Sweet Potato Risotto myfavouritepastime.com_8498What 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

  1. 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.
  2. Heat 3 tablespoons olive oil in a large saucepan and sauté onions for 2-3 minutes or until translucent.
  3. 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.
  4. Stir in the wine (and saffron, if using) and cook, stirring until the wine has been absorbed.
  5. 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).
  6. 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

  1. 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.
  2. Keep the stock hot so that the temperature of the risotto remains constant during cooking.
  3. Add the stock gradually, stirring until each batch is almost completely absorbed before adding any more.

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

47 thoughts

  1. I love your blog and this recipe is one of the reasons why I do! Amazing – keep doing what you do! *thumbs up*

  2. 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. 😀

    1. 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

        1. 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

        2. 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. 😀

        3. 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

  3. 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.

    1. 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

    1. 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

    1. 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

    1. 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

    1. 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

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