Sweet Potato Sage Risotto
So much flavor layered in this dish. The potato takes on a more savory role with the herbs and mushrooms. Use as a meatless main or top with my Brown Butter Shrimp.
Prep Time 1 hour hr
Cook Time 40 minutes mins
Course Main Course, Side Dish
Cuisine American, Italian
- 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
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.
Keyword risotto, sage, sweet potato