Roasted Sweet Potato Risotto
By: s.tonks92 January 14, 2019

This roasted sweet potato risotto is the perfect comfort meal for a cold January night.

  • 2 medium sweet potatoes, peeled and cubed
  • 1 1/2 C arborio Rice
  • 5 slices bacon, diced
  • 2 C water
  • 3 C broth, I used mushroom broth
  • 1 clove garlic, minced
  • 2 french onions, finely diced
  • 2 tbsp butter, browned
  • ¼ tsp nutmeg
  • ¼ tsp paprika
  • ¼ tsp salt
  • ¼ tsp pepper
  • Parsley, to garnish
  • Olive oil
  1. Preheat oven to 400 degrees
  2. Peel and cube the sweet potato. Mix with salt, pepper, paprika, nutmeg and a bit of olive oil, cook for 30 minutes
  3. While the sweet potato is roasting, cook the bacon and prepare the parsley
  4. Finely dice the french onions and cook them in the fat from the bacon on medium heat. Once they are translucent add the garlic and cook for 1 minute. Remove from heat and add to a bowl
  5. Brown the butter in the same pan as the onions and bacon fat so it absorbs the flavor
  6. Mash the roasted sweet potato with a hand masher or use a blender to get a real smooth consistency
  7. Add the arborio rice and the water to a pot and bring to a boil. Once it comes to a boil reduce to medium heat and allow the water to absorb completely, stir periodically
  8. Once all the water is absorbed start adding in your broth a little at a time, stir periodically so the rice doesnt stick to the bottom of the pan. This should take about 20-25 minutes
  9. After the rice is done cooking and the mashed sweet potato, the browned butter, garlic and onions. Mix well.
  10. Garnish with bacon crumbles and parsley.


Servings: 4
Main Ingredient: Arborio Rice, Bacon, Mushroom Broth
Categories: gluten-free, lunch, main course,