Sweet Potato Risotto Recipes

SWEET POTATO RISOTTO

Steps:

• Heat the oil in a large saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until soft, 3 to 5 minutes.
• Add the sweet potatoes and garlic and cook, stirring occasionally, for 1 minute.
• Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring frequently, until absorbed.
• Measure 3½ cups of water. Add ¾ cup at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the next. It should take 25 to 30 minutes for all the water to be absorbed.
• Stir in the Parmesan and oregano.

CREAMY SWEET POTATO RISOTTO

Steps:

• Gather the ingredients.
• Heat 4 cups of vegetable broth to the boiling point; reduce heat to the lowest setting to keep it hot.
• Melt the butter in a medium saucepan. Add the minced shallot and pecans, cook until shallot is tender.
• Add the rice to the shallot and pecan mixture and cook, stirring, for 1 to 2 minutes. Stir in sweet potato. Stir about 3/4 cup of the hot broth into the rice mixture. Cook over medium-low heat, stirring constantly until the liquid has been absorbed.
• Stir about 3/4 cup of the hot broth into the rice mixture. Cook over medium-low heat, stirring constantly until the liquid has been absorbed. Continue adding liquid, about 1/4 cup to 1/3 cup at a time, stirring frequently, until the rice and sweet potato are tender, but not overly soft. The texture should be creamy and a little loose. This will take about 25 minutes and about 3 to 4 cups of broth. Remove the saucepan from the heat and add the Parmesan cheese.
• Taste and add salt and freshly ground black pepper to taste. Serve with extra Parmesan cheese and garnish with green onion or parsley, if desired.

SWEET POTATO RISOTTO

Steps:

• Spray 3-quart nonstick saucepan with cooking spray. Heat wine to boiling in saucepan over medium-high heat. Cook onion and garlic in wine 3 to 4 minutes, stirring frequently, until onion is tender. Stir in rice. Cook 1 minute, stirring constantly.
• Stir in sweet potato and 1/2 cup of the broth. Cook, stirring constantly, until liquid is completely absorbed. Stir in an additional 1/2 cup broth. Continue cooking about 20 minutes, stirring constantly and adding broth 1/2 cup at a time after previous additions have been absorbed, until rice is creamy and just tender; remove from heat.
• Stir in remaining ingredients.

SWEET POTATO RISOTTO

Steps:

• Spray 3-quart nonstick saucepan with cooking spray.
• Heat wine to boiling in saucepan over medium-high heat.
• Cook onion and garlic in wine 3 to 4 minutes, stirring frequently, until onion is tender.
• Stir in rice.
• Cook 1 minute, stirring constantly.
• Stir in sweet potato and 1/2 cup of broth.
• Cook, stirring constantly, until liquid is completely absorbed
• Stir in 1/2 cup additional broth.
• Continue cooking about 20 minutes,stirring constantly and adding 1/2 cup of broth at a time after previous additions have been absorbed until rice is creamy and tender.
• Remove from heat.
• Stir in remaining ingredients.

SWEET POTATO RISOTTO

Steps:

• Heat 1 T butter in a saucepan and add onion and garlic. Cook for 3-4 minutes, stirring frequently, until onion is tender. Stir in rice and cook 1 minute more, stirring constantly.
• Add wine and cook until evaporated, stirring.
• Stir in sweet potato and 1/2 cup of broth. Cook, stirring constantly, until liquid is completely absorbed. Stir in 1/2 cup additional broth. Continue cooking about 20 minutes,stirring constantly and adding 1/2 cup of broth at every time previous additions have been absorbed until rice is creamy and tender. Add the remaining butter and peas and cook until heated, stirring throughout. Remove from heat. Stir in remaining ingredients.

SWEET POTATO RISOTTO

Steps:

• In a large, heavy-bottomed nonstick saucepan (preferably stainless steel), heat the oil over low heat. Add the fennel, onion, garlic, and shallot and saute gently, stirring frequently with a wooden spoon, until they soften and turn slightly translucent, about 3 minutes.
• Add the sweet potato, raise the heat to medium-high, and continue sauteing, stirring very frequently to prevent sticking or burning, until the sweet potato deepens in color and begins turning fragrant, about 5 minutes.
• Season lightly with salt and add the wine. Stir continuously as the wine simmers, until it has almost evaporated completely, 3 to 4 minutes.
• Add just enough of the cream to cover the sweet potatoes barely. As the cream simmers and is absorbed by the sweet potatoes, keep stirring continuously, making sure that the cubes do not stick to the bottom; add a little more of the cream from time to time as necessary to keep the mixture from turning dry.
• When the sweet potatoes are tender and the liquid has thickened and enveloped the potatoes, after 10 to 12 minutes, remove the pan from the heat. Stir in the butter pieces and about two-thirds of the Parmesan, and then adjust the seasonings with a little more salt if necessary.
• To serve, spoon the mixture onto individual plates. Garnish with a hint of nutmeg, a little more Parmesan, and some torn sage leaves.