Baby Food - Sweet Potato Risotto Recipe

Name: Baby Food - Sweet Potato Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes; 1/4 cup olive oil, divided; 4 cups hot vegetable stock, divided; 1/2 cup finely chopped onion; 1 tablespoon minced garlic; 11/2 cups arborio rice (12-ounce package); 3/4 cup white grape juice (wine if making adult recipe); 1 tablespoon fresh rosemary; 11/2 teaspoons thyme leaves; 3 tablespoons butter; 2 tablespoons grated Parmesan cheese; 1 teaspoon salt; 3/4 teaspoons black pepper

Servings: persons

2 medium sweet potatoes
1/4 cup olive oil, divided
4 cups hot vegetable stock, divided
1/2 cup finely chopped onion
1 tablespoon minced garlic
11/2 cups arborio rice (12-ounce package)
3/4 cup white grape juice (wine if making adult recipe)
1 tablespoon fresh rosemary
11/2 teaspoons thyme leaves
3 tablespoons butter
2 tablespoons grated Parmesan cheese
1 teaspoon salt
3/4 teaspoons black pepper

1
Preheat oven to 350o F.
2
Peel sweet potatoes and cut in half. Cut half the sweet potatoes into 1/4-inch diced and set aside. Cut the remaining sweet potatoes into 1-inch chunks. Toss with 1 tablespoon olive oil and roast until soft about 30 minutes. Puree in a food processor with 1/4 cup chicken stock. Reserve.
3
In a large saucepan heat remaining 3 tablespoons oil, and saute onion and small diced sweet potatoes over medium high heat. Cook about 3 minutes until softened but not browned. Add garlic and arborio rice and cook 2-3 minutes stirring frequently. Stir in wine or white grape juice. Cook, stirring until completely absorbed.
4
In the same manner add hot stock, 1/2 cup at a time, stirring until each addition is completely absorbed and stock is used up. Add sweet potato puree, rosemary, thyme, butter and Parmesan. Simmer on low for 10 minutes or until your risotto is soft and all liquid has been absorbed. Season to taste with pepper if desired.

1262

kcal

Calories

Fat

226

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 medium sweet potatoes, 1/4 cup olive oil, divided, 4 cups hot vegetable stock, divided, 1/2 cup finely chopped onion, and more.

Yes, Baby Food - Sweet Potato Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baby Food - Sweet Potato Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions