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Sweet potato risotto: the delicious recipe you can’t give up

Total time: 45 Min
Difficulty: Low
Serves: 3 people
By Cookist
sweet potato
1 medium, peeled and diced
1 medium, peeled and chopped
Olive oil
1 tablespoon, divided
Unsalted butter
2 tablespoons, divided
Cloves Garlic
6 , peeled and thinly sliced
¼ teaspoon
Black pepper powder
¼ teaspoon
Arborio rice
1 cup
White wine
½ cup
chicken or vegetable stock
6 cups
Parmesan cheese
½ cup, grated
Fresh parsley
2 tablespoons, finely chopped

This is such a wonderful Italian preparation! Such creamy textured risotto with a subtle sweetness of starchy sweet potato… you just cannot imagine this delectable combination unless you savor it yourself!

This recipe of sweet potato risotto is one of the few vegetarian risotto preparations that tastes as good as the meaty ones. Just switch the type of stock you add to this dish from chicken to vegetable to enjoy a serene Tuscany preparation!


Preheat the oven to 225 degrees C. Add the diced sweet potato, chopped onion, ½ tablespoon olive oil, 1 tablespoon unsalted butter, thinly sliced garlic, salt, and black pepper powder to a small baking dish. Mix everything in the baking dish and bake the sweet potatoes for about 10 minutes. Meanwhile, add the remaining olive oil in a non-stick pan or a pot.

Add the remaining butter and Arborio rice to the pan and cook it over a low flame while stirring constantly for 2 minutes. Pour white wine in to the sautéed rice and cook it until the wine evaporates while stirring constantly. Now, add the chicken stock, half a cup each time while stirring the rice gently, but make sure that at no point the rice should go dry and should be rather a little starchy or saucy in consistency.

Add the baked sweet potatoes to the rice when about 1½ cups of stock are still remaining. Pour the remaining stock and let the rice cook on low flame while stirring gently and the rice cooks completely. Turn off the heat and stir in the grated parmesan cheese and chopped parsley. Cover the pan and let the rice sit for about 5 minutes. Serve hot and enjoy!


– Do not let the rice turn mushy at any point while cooking the risotto with chicken stock.

– Maintain the baking temperature and you might need to keep a watch on the sweet potatoes in the final minutes of baking.

– Do not let the rice mixture turn dry at any stage. It should be moist and slightly saucy in consistency.

Nutritional information (per serving): 668 Calories, 23.2g Total fat (10.2g Saturated fat, 1.9g Polyunsaturated fat, 9.8g Monounsaturated fat), 48.3mg Cholesterol, 1202.9mg Sodium, 743.9mg Potassium, 81.8g Total carbohydrates (2.9g Dietary fiber, 11.5g Sugars), 24.8g Protein

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