Looking for a delicious and easy weeknight meal? I’m so glad you stopped by today because I’ve got a really great recipe to share with you.
This sweet potato risotto is one of our favorite meals – it’s creamy and comforting, but also light and healthy. It is simple to make and hearty enough to satisfy even the biggest appetites. Plus, it features sausage and fresh sage, which gives the dish a wonderful flavor.
If you are looking for a new way to enjoy sweet potatoes, this risotto recipe is definitely worth trying!
Before we get to the recipe, let’s answer some commonly asked questions about making risotto.
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What is the Best Rice for Risotto?
Arborio rice is the best type of rice for making risotto and the most easily found here in the US.
You could also use other short-grain Italian varieties like Carnaroli, Nano, Vialone and Baldo. Short-grain is high in starch, which means it absorbs less liquid and is ideal for risotto.
Should You Rinse Arborio Rice Before Using it for Risotto?
No, you should not rinse Arborio rice before using it for risotto. Rinsing the rice removes the starch that is necessary for creating the creamy texture of risotto.
How Much Liquid Should You Use When Making Risotto?
The amount of liquid you use will depend on the type of rice you are using and how much liquid it absorbs. In general, you will want to use about three cups of liquid (broth or water) for every one cup of dry rice.
Is Risotto Gluten-Free?
Yes, risotto is naturally gluten-free. If you are serving it to someone with a gluten allergy or intolerance, just be sure to use a gluten-free broth.
How do I make Risotto?
Making risotto is not as difficult as it may seem. Making risotto is actually quite simple – it just requires some attention and stirring!
A basic overview of the steps are:
- Heat up some oil in a pan and sauté your onions and additional veggies until they are soft
- Add the rice and stir to coat with the oil
- Add a ladleful of hot broth and continue to stir until the liquid has been absorbed
- Repeat this process, adding more broth each time, until the rice is cooked through and creamy
Tips for Making Perfect Risotto
- Stir often – you don’t want the rice to stick to the bottom of your pan and burn.
- Make sure the broth is hot before adding it to the pan.
- Add the broth in small increments and wait until each addition has been absorbed before adding more. This will help the rice cook evenly and prevent it from becoming too watery.
Sweet Potato Risotto with Sausage and Fresh Sage
Now that you know how to make perfect risotto, let’s get on to the recipe!
Ingredients
- 2 medium sweet potatoes
- 1 1/2 cups arborio rice
- 4 cups chicken stock
- 2 garlic cloves
- 1 small yellow onion
- 4 oz Chicken Sausage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon olive oil
- 2 tablespoons unsalted butter
- 1/3 cup parmesan cheese
- 2 tablespoons fresh sage
Directions
Prep Work
- Preheat oven to 425 degrees.
- Dice the onion into small cubes, mince garlic, and finely shred the sage.
- Zest your lemon and set the zest aside, then cut lemon into 4’s.
- Peel off the sweet potato skin and cube into ½-inch pieces and place in the oven with a drizzle of olive oil, salt and pepper on a lined baking sheet. Roast in the oven for 20 minutes.
Instructions
- Add 1 tsp of olive oil to a sautee pan over medium to medium high heat with 1 tbsp butter. Once heated through, add the diced onion and season with salt and pepper. Continue to stir for the next 5 minutes or until translucent.
- Next, add the sausage, garlic and 1 tbsp shredded sage. As you cook the sausage, use a pan-safe spoon to break it into small pieces. Cook until browned on all sides for another 5-6 minutes.
- Once all ingredients have been added, add the Ariboro rice to the pan and continuously stir for 1 minute or until the rice turns translucent. Add ½ c of stock and continue stirring until all liquids have been absorbed. Continue to add ½ c of stock at a time while stirring and the stock has been absorbed by the rice until you finish adding all of the stock to the pan. You should reach a deliciously creamy consistency.
- Turn off the heat and add 1 tbsp butter and mix into the rice well.
- By now, the sweet potatoes will be just about done and can be removed from the oven and set aside until you’re ready.
- After adding the butter, add your roasted sweet potatoes, parmesan cheese, the juice of ¼ lemon and half of your lemon zest. Mix until thoroughly combined and cheese is melted. Taste for preferences and add salt/pepper/lemon juice to your liking.
- Once mixed, divide into two bowls, top with the rest of the lemon zest and sage and serve immediately.
Easy Sausage & Sweet Potato Risotto
Ingredients
- 2 medium sweet potatoes
- 1 1/2 cups arborio rice
- 4 cups chicken stock
- 2 garlic cloves
- 1 small yellow onion
- 4 oz Chicken Sausage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon olive oil
- 2 tablespoons unsalted butter
- 1/3 cup parmesan cheese
- 2 tablespoons fresh sage
Instructions
Prep Work
- Preheat oven to 425 degrees.
- Dice the onion into small cubes, mince garlic, and finely shred the sage.
- Zest you lemon and set the zest aside, then cut lemon into 4’s.
- Peel off the sweet potato skin and cube into ½-inch pieces and place in the oven with a drizzle of olive oil, salt and pepper on a lined baking sheet. Roast in the oven for 20 minutes.
Instructions
- Add 1 tsp of olive oil to a sautee pan over medium to medium high heat with 1 tbsp butter. Once heated through, add the diced onion and season with salt and pepper. Continue to stir for the next 5 minutes or until translucent.
- Next, add the sausage, garlic and 1 tbsp shredded sage. As you cook the sausage, use a pan-safe spoon to break it into small pieces. Cook until browned on all sides for another 5-6 minutes.
- Once all ingredients have been added, add the Ariboro rice to the pan and continuously stir for 1 minute or until the rice turns translucent. Add ½ c of stock and continue stirring until all liquids have been absorbed. Continue to add ½ c of stock at a time while stirring and the stock has been absorbed by the rice until you finish adding all of the stock to the pan. You should reach a deliciously creamy consistency.
- Turn off the heat and add 1 tbsp butter and mix into the rice well.
- By now, the sweet potatoes will be just about done and can be removed from the oven and set aside until you’re ready.
- After adding the butter, add your roasted sweet potatoes, parmesan cheese, the juice of ¼ lemon and half of your lemon zest. Mix until thoroughly combined and cheese is melted. Taste for preferences and add salt/pepper/lemon juice to your liking.
- Once mixed, divide into two bowls, top with the rest of the lemon zest and sage and serve immediately.
