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Risotto with Sweet Potato

Risotto with Sweet Potato
Recipe Date:
October 30, 2020
Serving Size:
Cook Time:
Imperial (US)
Those savory sweet potatoes can have a tasty impact with this easy to make risotto. Adding a little cheese is the best way to top any dish.
  • 1 1/2 cups Arborio rice
  • 1 cup sweet potato mash - (from left over sweet potatoes)
  • 1 large shallot - chopped
  • 2 garlic cloves - minced
  • 1/2 cup Duckhorn Chardonnay
  • 5 cups vegetable or chicken stock - warmed in pan
  • 1/2 cup freshly grated parmesan
  • 4 tbsps butter
  • freshly ground nutmeg
  • garnish - Italian parsley or chives - chopped and freshly grated parmesan
  1. In a dutch oven or other large skillet over medium heat add 3 tablespoons butter and saute’ shallot, garlic and a pinch of salt until softened, then add rice and toast in pan stirring until slightly golden brown.
  2. Deglaze the pan by adding the wine, stir and let absorb a bit. Gradually add the warm stock in 1/2 cup increments stirring and letting the rice absorb the liquid then add more stock. Cook until the rice is tender but still al dente.
  3. Add the sweet potato mash and stir until combined. Add salt, freshly ground pepper and parmesan and a bit of nutmeg. Taste and adjust if needed.
  4. You may need to thin out the risotto a bit more with stock to desired consistency. Garnish with fresh herbs and more parmesan.


Take a look at our recommended pairing below.