Sweet Potato Risotto Recipe

Name: Sweet Potato Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces olive oil, extra virgin; 1 ½ tablespoons fennel bulbs, minced; 2 teaspoons onions, finely chopped; 2 teaspoons garlic, minced; 2 teaspoons shallots, minced; 1 lb sweet potato, peeled, diced; salt; ½ cup white wine, dry; 1 12-2 cups whipping cream; 2 tablespoons unsalted butter, cut into small pieces; 2 ounces parmesan cheese, freshly grated; nutmeg, freshly grated; 4 -6 sage leaves, torn into small pieces

Servings: persons

6 ounces olive oil, extra virgin
1 ½ tablespoons fennel bulbs, minced
2 teaspoons onions, finely chopped
2 teaspoons garlic, minced
2 teaspoons shallots, minced
1 lb sweet potato, peeled, diced
salt
½ cup white wine, dry
1 12-2 cups whipping cream
2 tablespoons unsalted butter, cut into small pieces
2 ounces parmesan cheese, freshly grated
nutmeg, freshly grated
4 -6 sage leaves, torn into small pieces

1
In a large, heavy-bottomed nonstick saucepan (preferably stainless steel), heat the oil over low heat.
2
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.
3
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.
4
Season lightly with salt and add the wine.
5
Stir continuously as the wine simmers, until it has almost evaporated completely, 3 to 4 minutes.
6
Add just enough of the cream to cover the sweet potatoes barely.
7
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.
8
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.
9
Stir in the butter pieces and about two-thirds of the Parmesan, and then adjust the seasonings with a little more salt if necessary.
10
To serve, spoon the mixture onto individual plates.
11
Garnish with a hint of nutmeg, a little more Parmesan, and some torn sage leaves.

676

kcal

Calories

Fat

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: 6 ounces olive oil, extra virgin, 1 ½ tablespoons fennel bulbs, minced, 2 teaspoons onions, finely chopped, 2 teaspoons garlic, minced, and more.

Yes, 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!

Sweet Potato Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions