Sweet Potato Risotto



MAJOR KEY: Once you learn to nail a risotto the flavoring is easy. The keys are: using a warm stock, using a big enough pot, constantly stirring and only using the “finishing” ingredients (cheese and other flavors) at the end. Risotto is like a baby. This dish is to be loved over. And news flash, it’s carnaroli rice not Arborio that’s best for risotto.


  • 1 medium sweet potato, peeled and chopped
  • 1/2 teaspoon nutmeg
  • teaspoon smoked paprika
  • teaspoon Tastic*
  • teaspoon Tastic Sweet*
  • 1 good pinch of saffron threads
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • 1 1/2 cups carnaroli rice
  • 1 1/3 cups dry white wine
  • 4 cups vegetable or chicken stock or bone broth 
  • 1/3 cup freshly grated parmesan cheese
  • 2 tablespoons browned butter
  • 4 slices bacon, cooked and crumbled
  • 3 tablespoons chopped fresh herbs: sage, parsley & rosemary
  • Salt
  1. Preheat oven to 400 degrees F. In a bowl, combine chopped sweet potatoes with 2 tablespoons olive oil, both Tastics, nutmeg and smoked paprika, tossing well to coat. Spread on a baking sheet and roast for 30 minutes, tossing every 10 minutes. Remove and mash until pureed (or you could use a blender or food processor) then set aside.
  2. While the potatoes are roasting do other things, like cook the bacon or chop the fresh herbs to get it out of the way.
  3. Heat a small saucepan over medium-low heat and add chicken or vegetable stock. Heat until hot. If it begins to boil, turn down so it is no longer boiling.
  4. Heat a larger saucepan or even a dutch oven over medium heat. Add in remaining olive oil and butter (not the brown butter), then add shallots with a pinch of salt. Stir to coat and cook for 2-3 minutes until soft, then add in garlic and cook for 30 seconds. Increase heat slightly and add rice, stirring to coat. Cook for about 5 minutes, stirring 2-3 times until the rice is translucent and begins to toast. Reduce heat to medium-low and add in wine. Continue to stir as the rice absorbs the wine. When most of it is absorbed, add in about 1/3 of the warm chicken/vegetable stock. Repeat the process, continuously stirring until the stock is absorbed, then add another 1/3. Repeat until all of the stock is used and absorbed and the rice is cooked, making sure to take a spoonful and taste test. The whole process will take about 20-25 minutes. If the rice is still too chewy and dense, heat a bit more liquid and add it again, stirring. The rule I go by is to add enough liquid just to cover the very top of the risotto.
  5. Once the rice is cooked to your liking, reduce heat to low and stir in about 3/4 cup the sweet potato puree. Take a few minutes and really stir so it is well-absorbed. Stir in parmesan cheese and brown butter, mixing to combine. Taste and season as you wish.
  6. To serve, place the risotto in a bowl and top with some additional cheese, a sprinkling of herbs, the crumbled bacon and then more herbs and cheese if desired. Serve immediately!


*Tastic Spice is available HERE


Do me a favor?  If you decide to be great and make this recipe, take a pic and share it on Instagram and tag me (@mrfoodtastic) and use the hashtag #mrfoodtastic so I can see just how amazing you are.  I repost my favorite ones 😊

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