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 (360 ml) Arborio rice
- 5-6 cups (1.2-1.4 L) 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 tbsp (30 ml) olive oil
- Salt and black pepper, to taste
- 1/2 cup (50 g) grated Pecorino cheese
- 2 tbsp (30 g) unsalted butter
- 1/4 cup (60 ml) 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 tbsp 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 tbsp 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