Creamy Sweet Potato Risotto With Pecans

Sweet Potato Risotto
Sweet Potato Risotto. (Diana Rattray)
    45 min

This risotto is a fabulous savory combination of sweet potatoes, pecans, and Parmesan cheese, and you'll make this dish again and again. Serve the risotto as a side dish or serve as a main dish or lunch with a chopped salad and crusty bread.

What You'll Need

  • 4 tablespoons butter
  • 2 tablespoons minced shallots
  • 1 medium sweet potato, cut in small dice, about 8 ounces or 2 cups
  • 1/3 cup chopped pecans
  • 2 to 3 cups vegetable broth
  • 1 cup Arborio rice (about 6 to 7 ounces)
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup fresh grated Parmesan cheese
  • 1 tablespoon finely chopped green onion tops or fresh parsley

How to Make It

    1. Heat 3 cups of vegetable broth to the boiling point; reduce heat to the lowest setting to keep hot.
    2. In a medium saucepan melt butter; add minced shallot and pecans; cook until shallot is tender. Add rice and cook, stirring, until well blended. Stir in sweet potato. Stir about 3/4 cup of the hot broth into the rice mixture. Cook over medium-low heat, stirring constantly, until liquid is absorbed.
    3. Continue adding liquid, about 1/4 to 1/3 cup at a time, stirring frequently, until the rice and sweet potato are tender, but not overly soft. The texture should be creamy a little loose. This will take about 25 minutes and about 2 to 3 cups of broth.
    4. Stir in Parmesan cheese and green onion or parsley, then taste and add salt and freshly ground black pepper to taste.
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