Sweet potato risotto

Last night David’s brother, Brian, came over for dinner. I made sweet potato risotto, adapted from a recipe found in Veggie Food.


  • 3 tablespoons of extra-virgin olive oil
  • 1 red onion
  • 4 medium sweet potatoes (original recipe calls for 1lb. 5oz, but I used quite a bit more–at least 2lbs)
  • 2 cups arborio rice
  • 4 cups vegetable stock
  • 1 cup of water
  • 3/4 cup shredded Parmesan cheese
  • extra Parmesan cheese to garnish
  • optional: 3 tablespoons shredded sage


1) Cut onions into thin wedges and cut sweet potatoes into small, bite size pieces.

2) Heat oil in a large pot and cook the onion over medium heat for 2-3 minutes or until softened.

3) Add the sweet potatoes and the rice. Stir until they are covered in the oil.

4) Add 1/2 cup of the vegetable stock and stir constantly over medium heat until all of the liquid is absorbed. Continue to add more stock, 1/2 cup at a time. After you’ve added all 4 cups of vegetable stock, add the water (1 cup). Make sure to stir the risotto constantly until all of the stock/water is absorbed, which should take approximately 20-25 minutes.

5) When I was cooking, even after all of the stock/water was absorbed (and the rice appeared creamy), the sweet potatoes still tasted a little bit crunchy. I covered the pot, put the burner on the lowest setting, and left it for about 10 minutes. Problem solved!

6) Add the Parmesan cheese. Optional: add 2 Tablespoons of sage.

7) Serve! Garnish with Parmesan cheese and remaining sage.

The recipe I am basing this off of says that it serves 4, but we’ve already had 5 servings and there is still more left!

1 Response to “Sweet potato risotto”

  1. John Palmer Says:

    Would it be possible to put your recipes in a print friendly format? I would like to print the recipes to have in the prep area of my kitchen as I cook.

    Thanks and keep up the the much appreciated website!