Sweet Potato Risotto with Parmesan
This recipe is full of flavor and offers an alternative to the traditional risotto recipe. The spices come together to create a delicious side dish to accompany any meal. Enjoy and let’s get cooking!
Sweet Potato Risotto with Parmesan
I love risotto but was intimated by it for many years. I started playing with recipes and started making it all the time. I found some easy approaches that cut out steps and still resulted in a delicious addition to my meals. This recipe uses sweet potato and parmesan cheese. It's full of flavor and really good. Give it a try and let's get cooking!
Equipment
- 1 spatula
Ingredients
- 1 medium sweet potato
- 5 cups chicken stock more if needed
- ½ yellow onion finely chopped
- 2 garlic cloves thinly sliced
- ¼ cup parmesan fresh, shredded
- 1 ½ cups Arborio rice
- 4 tbsp olive oil
- 2 tbsp unsalted butter cold
- ¼ tsp salt to taste
- ¼ tsp nutmeg
- ¼ tsp smoked paprika
- ¼ tsp pepper
- ½ cup dry white wine
- ¼ cup olive oil
- salt and pepper to taste
Instructions
- Preheat the air fryer to 400℉ and spray the tray with non stick cooking spray. Wash the sweet potato and place in the preheated air fryer for up to 45 minutes or until the sweet potato is soft inside. See my recipe for cooking instructions. Once done, remove the sweet potato and let it cool.1 medium sweet potato
- In a saucepan, heat the chicken broth on medium to low heat.5 cups chicken stock
- Once the sweet potato is cool, separate the skin from the potato. Place the flesh into a food processor and add ¼ cup of olive oil, spices, and salt and pepper. Blend until the mixture is mashed. Set aside.¼ tsp nutmeg, ¼ tsp smoked paprika, ¼ tsp pepper, ¼ cup olive oil, ¼ tsp salt
- Heat a medium saucepan on medium-low heat. Add in olive oil. Once heated, toss in the chopped onions and cook until they are clear or about 3 minutes. Add in garlic and cook for an additional 2 minutes, stirring consistently.½ yellow onion, 4 tbsp olive oil, 2 garlic cloves
- Increase the heat to medium and add in a splash of olive oil. Stir in the risotto and toss until the risotto is golden in color or about 3 minutes.1 ½ cups Arborio rice
- Once the rice is toasted, add in the wine and ⅓ of the hot stock at a time. Continue to cook and stir consistently until the liquid is fully absorbed. Repeat this step until the remaining stock is used and the rice is fully cooked (up to 30 minutes).½ cup dry white wine
- Once rice is cooked, add in the pureed sweet potato mix. Blend and cook for up to 5 minutes. Turn off heat. Stir in the parmesan and cold butter until it is fully melted.2 tbsp unsalted butter, ¼ cup parmesan
- Season with salt and pepper to taste. Serve immediately and top with fresh grated parmesan. Enjoy!salt and pepper to taste
Notes
You can pair this with a 4 oz piece of chicken or salmon and it makes a perfect dinner.
Nutrition
Calories: 777kcal | Carbohydrates: 84g | Protein: 16g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 1291mg | Potassium: 623mg | Fiber: 4g | Sugar: 8g | Vitamin A: 8311IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 5mg
Did you try this recipe? Let us know how it was.