Sweet Potato and Sage Risotto
With Autumn officially here, I wanted to make something using some of my favourite fall flavours and decided on sweet potatoes, especially for the bright orange colour. Sweet Potato and Sage Risotto made with Italian Arborio rice, grated sweet potatoes, fresh sage and white wine makes this the quintessential autumn side dish.
I served this Sweet Potato and Sage Risotto with roasted chicken for dinner on a Sunday and it was a huge hit!
1 Tbsp EVOO @getkristinas
1 C Arborio rice
3 C vegetable broth
1 C Grated Sweet Potato
1/2 C white wine @vivace.estate.winery
1 tbsp. Fresh Sage, chopped
2 Tbsps generous grated Pecorino Romano cheese
1 Tbsps Butter
Salt & Black Pepper
In a large frying pan, heat the oil over medium high heat.
Add the rice.
Allow to slightly brown.
Next, add the sweet potatoes.
Gradually add 1 cup at a time of the vegetable broth.
Allow the liquid to evaporate after each addition.
When the liquid from the last addition of the broth has almost evaporated, add the white wine.
When the last of the liquid has evaporated, remove the pan from the heat.
Add the sage, cheese and butter.
Stir until the butter has melted and the risotto is creamy.
Season with salt and pepper.
All photos by Rosa Basile-Marrello