RECIPE

Cozy Into Fall

Sweet Potato Risotto

Ryan Beck

This sweet potato risotto is loaded with, you guessed it — sweet potatoes, but also gets added flavor from goat cheese, Parmesan cheese, brown butter and some bacon. To me this really is fall comfort food. What makes this specific recipe so great is you can substitute the sweet potato with butternut squash or pumpkin if you want a different flavor. For those that have never made risotto, it really is much easier than those cooking shows make it out to be! You've got to remember cooking shows are typically under time constraints. While this might take a little longer than a typical weeknight meal, it's worth it! So, if you're like me and love sweet potatoes and risotto, give this sweet potato risotto a try.

Ryan Beck is a second-generation foodie who grew up with family vacations that revolved around the best places to eat. He and his wife, Lauren, host Chiselandfork.com, a food and woodworking blog where you can find hundreds of delicious recipes ranging from comfort food to vegan, as well as easy DIY projects featuring Ryan’s mad woodworking skills. Follow them on Facebook or Instagram.

Sweet Potato Risotto

Makes 6 Servings

INGREDIENTS

1 large sweet potato (1 lb), peeled and chopped into ½" cubes

½ tsp paprika

½ tsp chili powder

½ tsp nutmeg

½ tsp salt

¼ tsp black pepper

5 tbsp olive oil, divided

6 tbsp unsalted butter, divided

1 large shallot, diced

2 garlic cloves, minced

1 ½ cups Arborio rice

1 cup dry white wine (or add more chicken stock)

4 cups low-sodium chicken stock

2 oz goat cheese

½ cup freshly grated Parmesan cheese 8

slices bacon, cooked and crumbled 3

tbsp sage, chopped and divided

DIRECTIONS

Preheat oven to 400°F. In a large bowl combine chopped sweet potatoes with 2 tablespoon olive oil, paprika, nutmeg, salt and pepper. Spread on a baking sheet and cook for 30 minutes, tossing halfway through. Remove and mash until pureed. Set aside.

To cook the bacon, either cook in skillet or place on parchmentlined baking sheet and cook for 20 minutes in oven at 400°F. Remove, let cool and crumble.

In a medium, heavy saucepan, melt 3 tablespoon butter and 3 tablespoon olive oil over medium heat. Add the shallot and saute until tender but not brown, about 3 minutes. Add garlic and cook for 30 seconds. Add the rice and stir to coat with the butter and oil and cook for about 1 minute.

Deglaze the saucepan with white wine, and simmer over low heat until almost all of the wine has been absorbed. Add ½ cup warm chicken stock and simmer until the stock has almost completely evaporated, about 3 minutes. Continue cooking the rice, adding the stock ½ cup at a time, stirring constantly and allowing each addition of the stock to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes.

While cooking risotto, heat small skillet over medium heat. Add remaining 3 tablespoons butter and cook until browned and fragrant, about 2-3 minutes. Add 2 tablespoon sage and cook for 30 seconds. Remove from heat and set aside.

Stir in 1 cup of the sweet potato puree, goat cheese, Parmesan cheese and brown butter. Serve topped with some chopped sage, extra Parmesan cheese and bacon.