Description

This roasted sweet potato and Pecorino risotto is a creamy, comforting dish perfect for a cozy weekend meal.

Ingredients

Units Scale

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