Sweet Potato Risotto

Yield: 4 servings Total time: 40 minutes February 14, 2006

Making risotto takes patience, which is part of why Guy is so good at making it. I much prefer his risotto to any I could get in a restaurant, and he often makes it for special occasions.

This risotto has soft cubes of sweet potato, dry white wine, Parmesan cheese, and fresh oregano.

Recipe from Real Simple.


  • 2 Tbs. olive oil
  • 1 large onion, finely chopped
  • Kosher salt and black pepper
  • 2 small sweet potatoes (about 1 pound), cut into 1/4-inch pieces
  • 2 cloves garlic, chopped
  • 1 cup Arborio rice
  • 1 cup dry white wine
  • 1/2 cup (2 oz.) grated Parmesan
  • 2 tsp. chopped fresh oregano


Heat the oil in a large saucepan over medium heat. Add the onion, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook, stirring occasionally, until soft, 3 to 5 minutes.

Add the sweet potatoes and garlic and cook, stirring occasionally, for 1 minute.

Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring frequently, until absorbed.

Measure 3 1/2 cups of water. Add 3/4 cup at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the next. It should take 25 to 30 minutes for all the water to be absorbed.

Stir in the Parmesan and oregano.

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