I often get asked about risotto and the thing about risotto is that it’s not all that difficult to make, it’s just a little demanding. It’s not the kind of dish you really want to make ahead of time – you will leave a perfectly cooked risotto, and come back to a hot mess of rather unattractive congealed rice. I promise.
So, unless you’re happy to sequester yourself in the kitchen while your guests enjoy themselves, risotto is a tricky plan for dinner parties. If you’re dead-set on showing your best risotto off to friends – my best advice is to par-cook the risotto so that it is only halfway there. Then, a few minutes before dinner, you can steal away to the kitchen (or if your apartment is like mine, you can leave your ‘living room’ by stepping a few feet to one side to enter your ‘kitchen’) for a few minutes just before dinner to finish it off. 
And, there’s no getting around, you need to stir. And stir. Aaaaand stir.
But, the good news is that, armed with a little patience – and maybe a glass of wine – it’s rather hard to go wrong with risotto. Overcooking it is really the only way you can go wrong, but the key is cooking it to the point where you taste it and think, is that done? If you’re not quite sure, then cut the heat – it will continue to cook just a tad, and then it will be perfect. Toothsome, but not mush.
Roasted Sweet Potato and Pecorino Risotto
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
Description
This roasted sweet potato and Pecorino risotto is a creamy, comforting dish perfect for a cozy weekend meal.
Ingredients
- 1 1/2 cups Arborio rice
- 5-6 cups vegetable stock
- 2 sweet potatoes, peeled and cut into 1-inch dice
- 1 medium leek, dark greens removed, washed thoroughly and sliced thin
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1/2 cup grated Pecorino cheese
- 2 tablespoons unsalted butter
- 1/4 cup dry white wine
Instructions
- Preheat the oven to 350ºF (175ºC). Spread the diced sweet potatoes in an even layer on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and black pepper. Toss to coat evenly.
- Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until tender and slightly caramelized. Set aside.
- In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the sliced leeks and minced garlic, and sauté for 5-7 minutes until the leeks are soft and translucent.
- Add the Arborio rice to the saucepan and stir for 1-2 minutes until the rice is well-coated with oil and slightly toasted.
- Pour in the white wine and cook, stirring constantly, until the wine is absorbed by the rice.
- Begin adding the vegetable stock, one ladle at a time, stirring frequently. Allow each addition of stock to be absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- Stir in the roasted sweet potatoes, Pecorino cheese, and butter. Mix until the cheese is melted and the risotto is creamy. Adjust seasoning with salt and black pepper to taste.
- Serve immediately, garnished with additional Pecorino cheese if desired.
Notes
Risotto is best served immediately as it can become congealed if left to sit. To make it more dinner party-friendly, consider par-cooking the risotto and finishing it just before serving. Stirring constantly is key to achieving the creamy texture. If unsure about doneness, remove from heat as it will continue to cook slightly.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 15
- Carbohydrates: 70
- Fiber: 5
- Protein: 10
- Cholesterol: 25
yum. looks deelish!