Recipes Collection

Sweet Potato Risotto

40 minutes Difficulty:
Categories: Main Dish Vegetarian

Servings 5
Prep time: 20 minutes
Total time: 40 minutes


  • 2 cups of risotto
  • 3 tablespoons olive oil
  • 2 cups of chicken of stock
  • 2 cups of white wine
  • 1 tablespoon of minced rosemary
  • 2 cups of sweet potatoes
  • ½ cup of sour cream
  • 1 cup of heavy whipping cream
  • ½ cup of Parmesan cheese
  • 2 teaspoons of truffle oil
  • ½ teaspoon of fresh nutmeg
  • 1 cup of water
  • Fresh ground pepper to taste


Pre-heat the oven to 425 degrees. Place the sweet potatoes on a sheet pan with a splash of olive oil so they don’t stick. Roast for 30 – 45 minutes turning them over once. Take them out and let cool.

Heat the olive oil, rosemary and risotto in a pan and cook for 3-5 minutes until the grains stop sticking together and turn a lighter shade of white. Add the white wine, water and chicken stock to the pan. Cover and boil for 20 minutes until the grain are soft.

In a large blender add the cream, sour cream, truffle oil, salt, nutmeg, and cheese. Blend on high for 2 minutes until smooth. Pour this mixture into the finish risotto and stir.

Adjust seasonings, taste and serve.