Sweet Potato And Rosemary Risotto Recipe

Name: Sweet Potato And Rosemary Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 lb sweet potatoes, peeled, cut into 1/2 inch pieces; 2 tbsp vegetable oil; 4 slices prosciutto; 3 tbsp butter; 1 None medium Spanish onion, finely chopped; 2 cloves garlic, minced; 2 tsp fresh rosemary leaves, coarsely chopped; 1/3 cup Arborio rice; 1/3 cup white wine; 6 cups hot chicken stock; 1.5 oz Parmesan cheese, finely grated, plus extra to serve; 1 bunch arugula, trimmed, leaves shredded

Servings: persons

1 3/4 lb sweet potatoes, peeled, cut into 1/2 inch pieces
2 tbsp vegetable oil
4 slices prosciutto
3 tbsp butter
1 None medium Spanish onion, finely chopped
2 cloves garlic, minced
2 tsp fresh rosemary leaves, coarsely chopped
1/3 cup Arborio rice
1/3 cup white wine
6 cups hot chicken stock
1.5 oz Parmesan cheese, finely grated, plus extra to serve
1 bunch arugula, trimmed, leaves shredded

1
Preheat oven to 400u00b0F.
2
Place sweet potatoes on a large baking tray in a single layer. Drizzle with 1 tbsp oil and season. Bake for 20 mins, or until tender. Set aside.
3
Meanwhile, place prosciutto on a baking tray and bake for 8 mins, or until crisp. Let cool slightly then break into large pieces.
4
Heat butter and remaining oil in a large, heavy-bottomed saucepan over medium heat. Add onion and garlic. Cook for 5 mins, or until soft. Add rosemary and rice. Cook for 1 min, stirring, or until grains are well coated. Add wine. Cook for 2-3 mins, or until reduced slightly. Add a ladle of hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 ladle at a time, until rice is tender, about 20-25 mins.
5
Add sweet potatoes. Add Parmesan and arugula and stir to combine. Remove from heat. Season.
6
Distribute between shallow serving bowls. Serve immediately topped with prosciutto and extra Parmesan.

1023

kcal

Calories

Fat

Carbs

121

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

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 3/4 lb sweet potatoes, peeled, cut into 1/2 inch pieces, 2 tbsp vegetable oil, 4 slices prosciutto, 3 tbsp butter, and more.

Yes, Sweet Potato And Rosemary Risotto falls under the Meat & Poultry 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!

Sweet Potato And Rosemary Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions