Best 10 Sweet Potato Risotto Recipes

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Sweet potato risotto is a delightful and flavorful dish that combines the natural sweetness of sweet potatoes with the creamy texture of risotto. Made with simple and easily accessible ingredients, this recipe offers a unique and satisfying meal that is perfect for both special occasions and everyday dinners. With its vibrant color, delightful aroma, and a harmonious balance of flavors, sweet potato risotto is a dish that is sure to impress and please everyone at the table.

Here are our top 10 tried and tested recipes!

CORNISH GAME HENS WITH SWEET-POTATO RISOTTO AND CRANBERRY SAUCE



Cornish Game Hens with Sweet-Potato Risotto and Cranberry Sauce image

Categories     Cheese     Rice     Bake     High Fiber     Cranberry     Sweet Potato/Yam     Fall     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 15

1 cup sugar
1 cup water
1 cup cranberries
1/4 cup ruby Port
2 Cornish game hens, halved lengthwise
2 tablespoons (1/4 stick) butter
1 pound yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch pieces
1 onion, chopped
1/4 teaspoon minced peeled fresh ginger
2/3 cup arborio rice or medium-grain rice
1/4 cup dry Riesling wine
2/3 cup mascarpone cheese*
1/4 cup walnuts, toasted, chopped
1/4 cup chopped fresh parsley
1 teaspoon grated orange peel

Steps:

  • Bring first 4 ingredients to simmer in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Boil until reduced to 1 cup, stirring frequently, about 20 minutes. Puree sauce in processor. Strain into small bowl. (Sauce can be made 1 day ahead. Cool, cover and chill.)
  • Preheat oven to 400°F. Place game hens, cut side down, on small baking sheet. Sprinkle with salt and pepper. Bake 30 minutes. Increase oven temperature to 450°F. Continue baking until juices run clear when thickest part of thigh is pierced, about 20 minutes longer.
  • Meanwhile, melt butter in heavy large skillet over medium-high heat. Add yams, onion and ginger; sauté until yams are tender, about 15 minutes. Remove from heat. Cook rice in small saucepan of boiling salted water until just tender but still firm to bite, stirring frequently, about 15 minutes. Drain rice. Add rice to yam mixture in skillet. Add Riesling and stir over low heat to blend. Add mascarpone and stir to melt. Season with salt and pepper.
  • Rewarm sauce. Spoon risotto onto plates. Top with hen. Sprinkle with nuts, parsley and orange peel. Drizzle sauce around risotto.
  • *Italian cream cheese, available at Italian markets and many supermarkets. If unavailable, blend 8 ounces cream cheese with 1/4 cup whipping cream and 2 1/2 tablespoons sour cream. Use 2/3 cup mixture for the recipe.

INSTANT POT® BARLEY RISOTTO WITH SWEET POTATO AND SAUSAGE



Instant Pot® Barley Risotto with Sweet Potato and Sausage image

This recipe can be vegetarian by simply not including the sausage and using vegetable stock instead of beef stock. It's delicious either way!

Provided by peloquinswife

Categories     100+ Everyday Cooking Recipes

Time 1h

Yield 4

Number Of Ingredients 8

1 teaspoon vegetable oil
1 onion, finely chopped
1 pound kielbasa sausage, sliced
1 ½ cups pearl barley, rinsed
1 sweet potato, peeled and cut into 1/4-inch cubes
2 cloves garlic, minced
½ teaspoon dried rosemary
2 (10.5 ounce) cans beef stock

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add oil. Add onion to the hot oil and cook until soft and translucent, about 5 minutes. Add sausage, barley, sweet potato, garlic, and rosemary; mix to combine. Pour in beef stock. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir and serve.

Nutrition Facts : Calories 737.9 calories, Carbohydrate 83.8 g, Cholesterol 74.9 mg, Fat 33.8 g, Fiber 15.2 g, Protein 25.7 g, SaturatedFat 11.1 g, Sodium 1128.8 mg, Sugar 9.6 g

SWEET POTATO RISOTTO



Sweet Potato Risotto image

This creamy and tender rice dish is the perfect fit for an easy family supper.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 38m

Yield 4

Number Of Ingredients 9

2 tablespoons dry white wine or water
1/3 cup chopped onion
1 garlic clove, finely chopped
1 cup uncooked Arborio or other short-grain rice
1/2 cup mashed cooked sweet potato
3 3/4 cups Progresso™ chicken broth (from 32-oz carton), warmed
2 tablespoons grated Parmesan cheese
1/2 teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves
1/8 teaspoon ground nutmeg

Steps:

  • Spray 3-quart nonstick saucepan with cooking spray. Heat wine to boiling in saucepan over medium-high heat. Cook onion and garlic in wine 3 to 4 minutes, stirring frequently, until onion is tender. Stir in rice. Cook 1 minute, stirring constantly.
  • Stir in sweet potato and 1/2 cup of the broth. Cook, stirring constantly, until liquid is completely absorbed. Stir in an additional 1/2 cup broth. Continue cooking about 20 minutes, stirring constantly and adding broth 1/2 cup at a time after previous additions have been absorbed, until rice is creamy and just tender; remove from heat.
  • Stir in remaining ingredients.

Nutrition Facts : Calories 260, Carbohydrate 50 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1020 mg

SLOW-COOKER SWEET POTATO AND BARLEY RISOTTO



Slow-Cooker Sweet Potato and Barley Risotto image

Every spoonful of creamy barley risotto is dotted with lovely sweet potatoes and edamame.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 4h50m

Yield 6

Number Of Ingredients 10

1 teaspoon olive or vegetable oil
1 1/2 cups chopped sweet onions (3 medium)
3 medium cloves garlic, finely chopped
12 oz dark-orange sweet potatoes (about 2 medium), peeled, finely chopped (about 3 1/2 cups)
1 1/4 cups uncooked pearl barley
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1 carton (32 oz) Progresso™ chicken broth (4 cups) or vegetable broth
1 cup frozen shelled edamame (green) soybeans (from 12-oz bag), thawed
2 tablespoons shredded Parmesan cheese

Steps:

  • In 10-inch nonstick skillet, heat oil over medium heat. Add onion; cook about 5 minutes, stirring occasionally, until translucent. Add garlic; cook, stirring frequently, until softened.
  • Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix sweet potatoes, barley, thyme, salt and 3 cups of the broth. Add onion-garlic mixture.
  • Cover; cook on Low heat setting 4 to 5 hours.
  • In 2-cup microwavable measuring cup, microwave remaining 1 cup broth on High 2 to 3 minutes or until boiling. Stir thawed edamame and boiling broth into barley mixture in cooker. Increase heat setting to High; cover and cook 25 to 30 minutes longer or until edamame are tender. Serve in shallow bowls; sprinkle with cheese.

Nutrition Facts : Calories 290, Carbohydrate 54 g, Cholesterol 0 mg, Fat 1/2, Fiber 10 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 8 g, TransFat 0 g

SWEET POTATO RISOTTO



Sweet Potato Risotto image

Make and share this Sweet Potato Risotto recipe from Food.com.

Provided by sofie-a-toast

Categories     One Dish Meal

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 12

1 1/2 tablespoons butter, divided
1/2 cup dry white wine
1/2 cup chopped onion
2 garlic cloves, finely chopped
1 cup uncooked arborio rice or 1 cup other short-grain rice
1/2 cup mashed cooked sweet potato
3 cups chicken broth or 3 cups vegetable broth, warmed
3/4 cup peas
1/3 cup grated parmesan cheese
1/2-1 teaspoon chopped fresh rosemary leaf
1/8 teaspoon ground nutmeg
salt & freshly ground black pepper

Steps:

  • Heat 1 T butter in a saucepan and add onion and garlic. Cook for 3-4 minutes, stirring frequently, until onion is tender. Stir in rice and cook 1 minute more, stirring constantly.
  • Add wine and cook until evaporated, stirring.
  • Stir in sweet potato and 1/2 cup of broth. Cook, stirring constantly, until liquid is completely absorbed. Stir in 1/2 cup additional broth. Continue cooking about 20 minutes,stirring constantly and adding 1/2 cup of broth at every time previous additions have been absorbed until rice is creamy and tender. Add the remaining butter and peas and cook until heated, stirring throughout. Remove from heat. Stir in remaining ingredients.

SWEET POTATO RISOTTO



Sweet Potato Risotto image

This savory, traditional Italian dish gets a delicious makeover with unsweetened coconut milk, Bruce's® Yams Cut Sweet Potatoes, and zesty lime.

Provided by Bruce's Yams

Categories     Trusted Brands: Recipes and Tips     Bruce's® Yams

Time 55m

Yield 4

Number Of Ingredients 12

5 cups chicken broth
3 tablespoons olive oil
½ cup chopped white onion
2 cups Arborio (short grain) rice
¼ cup unsweetened coconut milk
1 (15 ounce) can Bruce's® Yams Cut Sweet Potatoes in Syrup, drained, syrup reserved
1 tablespoon apple cider vinegar
2 tablespoons minced parsley
½ teaspoon sea salt, or more to taste
½ teaspoon ground white pepper
2 tablespoons butter
1 lime, zested

Steps:

  • Bring chicken stock to a simmer in a saucepan and keep warm.
  • Place oil in a separate (large) saucepan. Add onion and saute for 2 minutes until fragrant.
  • Pour in rice and stir so that all grains of rice are coated. Add broth (1 cup at a time) and stir until liquid has been absorbed. After all broth has been absorbed, stir in coconut milk.
  • Drain the Bruce's® Yams Cut Sweet Potatoes, reserving 1/4 cup syrup. Add syrup to rice and cook until rice starts to become light and creamy.
  • Stir in sweet potatoes (chunks will break down), cider vinegar, parsley, salt, and pepper. When incorporated, remove from heat and stir in butter (optional).
  • Transfer to a serving dish and sprinkle with freshly grated lime zest.

Nutrition Facts : Calories 723.9 calories, Carbohydrate 127.6 g, Cholesterol 15.3 mg, Fat 19 g, Fiber 4.5 g, Protein 8.4 g, SaturatedFat 7.7 g, Sodium 304.4 mg, Sugar 1.2 g

SWEET POTATO RISOTTO



Sweet Potato Risotto image

From www.bettycrocker.com I love sweet potatoes. I'm definitely going to savor the rich, sweet taste of sweet potatoes.

Provided by dcwang wang

Categories     Yam/Sweet Potato

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons dry white wine or 2 tablespoons water
1/3 cup chopped onion
1 garlic clove, finely chopped
1 cup uncooked arborio rice or 1 cup other short-grain rice
1/2 cup mashed cooked sweet potato
3 3/4 cups chicken broth, warmed
2 tablespoons grated parmesan cheese
1/2 teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves
1/8 teaspoon ground nutmeg

Steps:

  • Spray 3-quart nonstick saucepan with cooking spray.
  • Heat wine to boiling in saucepan over medium-high heat.
  • Cook onion and garlic in wine 3 to 4 minutes, stirring frequently, until onion is tender.
  • Stir in rice.
  • Cook 1 minute, stirring constantly.
  • Stir in sweet potato and 1/2 cup of broth.
  • Cook, stirring constantly, until liquid is completely absorbed
  • Stir in 1/2 cup additional broth.
  • Continue cooking about 20 minutes,stirring constantly and adding 1/2 cup of broth at a time after previous additions have been absorbed until rice is creamy and tender.
  • Remove from heat.
  • Stir in remaining ingredients.

SWEET POTATO RISOTTO



Sweet Potato Risotto image

Categories     Potato     Rice     Bread     Pizza     Soup/Stew

Number Of Ingredients 11

1 cup Brown Rice
1/2 Onion, chopped
1 Sweet Potato, chopped (Small)
1 cup White Wine
4 cup Chicken Stock
1/2 cup Romano, grated
1/4 cup Fresh Basil
3 tablespoons Olive Oil
1/4 cup Pancetta, chopped
3 cloves Garlic, chopped
2 pinch Salt, Pepper, Paprika

Steps:

  • Boil rice in salted water for 17 minutes
  • Drain rice and set aside
  • Set pan to medium-high heat and cook pancetta
  • Remove pancetta from pan and set aside
  • Add oil if needed, cook onion and garlic in oil until softened and translucent
  • Add rice and stir until glossy, add more oil if needed
  • Add salt, pepper, paprika, and sweet potato
  • Add wine and stir ingredients together, keep stirring until wine bubbles away
  • Add broth 1/2 - 1 cup at a time, allowing broth to bubble away between additions. Note that once rice is tender and fully cooked more broth is not needed.
  • Once all broth is incorporated, mix in cheese, basil, and cooked pancetta
  • Add any toppings/finishing ingredients like shrimp or sausage
  • Add more salt, pepper, and paprika to taste

SWEET POTATO RISOTTO



Sweet Potato Risotto image

This creamy and tender rice dish is the perfect fit for an easy family supper.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 38m

Yield 4

Number Of Ingredients 9

2 tablespoons dry white wine or water
1/3 cup chopped onion
1 garlic clove, finely chopped
1 cup uncooked Arborio or other short-grain rice
1/2 cup mashed cooked sweet potato
3 3/4 cups Progresso™ chicken broth (from 32-oz carton), warmed
2 tablespoons grated Parmesan cheese
1/2 teaspoon chopped fresh rosemary leaves or 1/4 teaspoon dried rosemary leaves
1/8 teaspoon ground nutmeg

Steps:

  • Spray 3-quart nonstick saucepan with cooking spray. Heat wine to boiling in saucepan over medium-high heat. Cook onion and garlic in wine 3 to 4 minutes, stirring frequently, until onion is tender. Stir in rice. Cook 1 minute, stirring constantly.
  • Stir in sweet potato and 1/2 cup of the broth. Cook, stirring constantly, until liquid is completely absorbed. Stir in an additional 1/2 cup broth. Continue cooking about 20 minutes, stirring constantly and adding broth 1/2 cup at a time after previous additions have been absorbed, until rice is creamy and just tender; remove from heat.
  • Stir in remaining ingredients.

Nutrition Facts : Calories 260, Carbohydrate 50 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1020 mg

SWEET POTATO RISOTTO FROM REYNOLDS®



Sweet Potato Risotto from Reynolds® image

Risotto is made super-easy with Reynolds® Oven Bags. No more endless stirring at the stove--all you have to do slide the pan into the oven.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 55m

Yield 10

Number Of Ingredients 12

1 Reynolds® Oven Bag, large size
1 tablespoon all-purpose flour
1 ½ cups uncooked Arborio rice
1 (8 ounce) sweet potato, peeled and shredded
½ cup chopped onion
2 tablespoons butter, softened and divided
2 teaspoons snipped fresh thyme
2 cloves garlic, minced
¼ teaspoon ground black pepper
3 cups reduced-sodium chicken broth
½ cup dry white wine or reduced-sodium chicken broth
¼ cup finely shredded Parmesan cheese, plus more for serving

Steps:

  • Preheat oven to 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. This helps prevent bag from bursting. Place bag in a 13x9x2-inch baking pan.
  • Add rice, sweet potato, onion, 1 tablespoon butter, thyme, garlic, and pepper to oven bag. Turn bag several times to mix ingredients. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside.
  • Microwave chicken broth and wine in a medium microwave-safe bowl or measuring cup for 3 minutes on high power until liquid is hot (140 degrees F). Carefully pour or ladle liquid over ingredients in bag. Carefully unfold bag opening.
  • Close bag with tie (found inside package). Cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in pan
  • Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
  • Bake 25 to 30 minutes or until most of the liquid is absorbed. Let stand 5 minutes.
  • Cut open top of oven bag carefully. Remember: Always support bag with pan.
  • Spoon rice mixture into a large serving bowl. Stir in remaining 1 tablespoon butter and 1/4 cup cheese. Sprinkle with additional cheese, if desired.

Nutrition Facts : Calories 193.3 calories, Carbohydrate 34.2 g, Cholesterol 8.8 mg, Fat 3 g, Fiber 1.3 g, Protein 4.6 g, SaturatedFat 1.9 g, Sodium 97.7 mg, Sugar 1.7 g

Tips:

  • Use a good quality sweet potato: Choose a firm, unblemished sweet potato that is deep orange in color. This will ensure that your risotto is flavorful and creamy.
  • Roast the sweet potatoes before adding them to the risotto: This will help to caramelize the natural sugars in the sweet potatoes and give them a slightly smoky flavor.
  • Use a flavorful broth: The broth you use will add a lot of flavor to the risotto, so choose one that you enjoy the taste of. Vegetable broth, chicken broth, or even white wine can be used.
  • Cook the risotto slowly and stir it frequently: This will help to prevent the rice from sticking to the bottom of the pan and will also help to release the starch from the rice, which will make the risotto creamy.
  • Add the cheese and butter at the end of cooking: This will help to keep the cheese from curdling and will also make the risotto extra creamy.
  • Serve the risotto immediately: Risotto is best served hot and fresh, so don't let it sit around for too long before serving.

Conclusion:

Sweet potato risotto is a delicious and versatile dish that can be made with a variety of ingredients. It is a great way to use up leftover sweet potatoes, and it can also be made ahead of time and reheated. Whether you are serving it as a main course or a side dish, sweet potato risotto is sure to please everyone at the table.

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