Roasted Sweet Potato Risotto


1 sweet potato, peeled and chopped
1/4 tsp nutmeg
1/4 tsp smoked paprika
1/4 tsp salt
1/4 tsp pepper
3 tbsp olive oil
2 tbsp unsalted butter
1 shallot, diced
2 garlic cloves, minced
1 1/2 cup arborio rice
1 1/3 cup dry white wine
4 cups chicken stock
1/3 cup grated Parmesan
2 tbsp brown butter
4 slices bacon, cooked and crumbled.
3 tbsp combination sage, parsley and rosemary, chopped


Preheat oven to 400F. Combine in a large bowl, the sweet potato, 2 tbsp olive oil, salt, pepper, nutmeg and smoked paprika and toss well.

Spread on a baking sheet and bake for about 30 minutes. Toss and move every 10 minutes to evenly roast. Remove from oven when softened and mash.

Heat up a small saucepan on medium low heat and add chicken stock. Heat until steaming and set to low to keep warm.

Heat up a large saucepan on medium heat. Add in remaining olive oil and butter, but not brown butter. Add in the shallots and a pinch of salt, then cook for about 2-3 minutes or until softened. Add in the garlic and cook for an additional 30 seconds.

Increase heat slightly and add the rice and stir to coat with oil. Cook for an additional 5 minutes until rice is translucent and begins to toast.

Reduce heat to medium low and add in the wine. Continue to stir as the rice absorbs the wine, then add 1/3 of the warm chicken stock. Repeat process the same as the wine, until all stock is used and rice is cooked. Taste test to ensure rice is cooked. Add more liquid if rice is not done.

Reduce heat to low and stir in about 3/4 cup of roasted potato puree. Stir until well absorbed, then stir in the brown butter and Parmesan cheese until combined. Taste and adjust seasoning.

Serve in bowls and top with cheese, herbs and crumbled bacon.

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