Sweet Potato Sage Risotto
So I normally make butternut squash risotto but when I went to buy the squash they weren’t in yet. How can that be? If I have to put away my white shoes after Labor Day, certainly the butternuts are in the store! After getting over my dismay, I decided to improvise and use a sweet potato. Wow, it was fantastic! Especially with some fresh sage and rosemary.
Now, I know you are thinking that risotto is something difficult to make. The Italians have created that idea because they linger over the pot stirring and drinking wine for the entire cooking time. Well, you can linger with wine but you really don’t have to hover over it. True that unlike regular rice, you can’t just put the lid on pot and set the timer. It does need to be stirred often but not constantly. So you can do other preparation in the kitchen but come back to it and the wine occasionally. It is actually pretty fun to cook. I have been using the same brand for a while and the cooking directions on the package are pretty dead on. If you want to use chicken or vegetable broth you can however I use water to make it easy and garlic free.
Top this sweet and savory risotto with my Brown Butter Shrimp and put the Pear Cranberry Blue Cheese salad on the side and you have a beautiful autumn meal with ease!
Sweet Potato Sage Risotto
Ingredients
- 1 cup uncooked arborio rice
- 2 tbsp olive oil
- 2 tbsp butter, plus 1 more for mushrooms
- 1 cup baked, mashed sweet potato, cook a whole potato for an hour ahead, let cool then peel and mash
- 1 cup sliced fresh mushrooms, baby bella or shitake
- 1/2 cup chopped onion
- 1/4 cup dry white wine
- 3 cups water or broth I like to put the liquid in a large glass measuring cup and heat slightly in the microwave.
- 1 tbsp fresh rosemary
- 1 tbsp fresh sage
- 1 tsp kosher salt
- 1 tsp fresh ground pepper
Instructions
- Saute onion in oil and 2 T butter for 3 minutes.
- Add rice, stirring for about 2 minutes until it starts to get golden brown.
- Stir in the wine and 1 cup of water or broth. Continue cooking and stirring until all the liquid is absorbed but not sticking to the bottom of the pan.
- While the risotto is cooking, heat a skillet to medium low. Add butter to melt then the mushrooms. Cook until all juices are evaporated then set aside.
- Gradually, stir in the remaining liquid 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup.
- Once the risotto is at a thick consistency and all liquid is absorbed stir in the herbs, mushrooms and mashed sweet potato. Salt and pepper. Taste for saltiness, may need to add more.
- Let it sit with a lid for 5-10 minutes to marry. Stir and serve warm.
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