Monday, January 5, 2015

Sweet Potato Risotto

Hubby and I have been working on trimming our grocery budget -- and our waistlines. While neither of us are willing to give up meat completely, we have agreed to start "Meatless Mondays." My plan is to share the recipes that we come up with for these days.

Today's meatless Monday dish was Sweet Potato Risotto. I have a love/hate relationship with risotto. I love the creamy texture, but it requires constant attention and near constant stirring for the 45 minute cook time. I was inspired by the Framed Table's recipe, but, as usual, did my own thing.

Time: 45 minutes
Serves: 2


  • 1 sweet potato
  • 1 clove garlic, minced
  • 2 tablespoons fat (I used bacon grease, but olive oil would be fine too)
  • 1 cup arborio rice
  • 1 cup white wine
  • 4 cups vegetable broth
  • pinch nutmeg
  • pinch thyme
  • 1 tablespoon margarine 
  • salt & pepper to taste
  1. Preheat oven to 400 degrees.
  2. Pierce sweet potato with a fork several times and bake for at least 1 hour.
  3. Let cooked sweet potato cool until you are able to handle it. Then remove the skin and mash in a bowl. Set aside.
  4. Heat fat on medium and cook garlic until everything smells yummy. Don't brown the garlic.
  5. Add the rice and stir to coat. Allow to cook until most of the fat is absorbed.
  6. Add the wine and stir. Allow to cook until the wine is absorbed. Stir frequently.
  7. Add the mashed sweet potato and two cups of the vegetable broth. Stir to combine. Allow to good until most of the liquid is absorbed. Stir frequently. (See what I mean about the stirring?)
  8. Add the nutmeg, thyme, and remaining broth. Stir.
  9. When the remaining liquid is absorbed and the rice is creamy and yummy, remove from the heat. Stir in the margarine.
  10. Salt and pepper to taste.
  11. Enjoy!
Best wishes.


  1. Hmm. Sounds delish! What is Arborio rice????

    1. Arborio rice is a short grain, starchy rice used in risotto and rice pudding. It has a very creamy texture when cooked and is super yummy. We bought an 11 pound bag in the middle of 2013 and I'm still working my way through it. Thank goodness we like risotto.