Sweet Potato Risotto

Ingredients

• 1 large (about 454 g / 1 lb)Jewel sweet potato
• 4 teaspoons (20 ml)vegetable oil
• 4 slicesprosciutto
• 1.42 litres (6 cups)low-salt stock or broth (chicken or vegetable)
• 3 tablespoons (43 g)butter
• 1 mediumonion, finely diced
• 1 cup (about 240 ml)celery, finely chopped (about 3 medium stalks)
• 2 clovesgarlic, crushed
• 2 cups (about 400 g)Arborio rice
• 1 teaspoon (about 5 g)salt
• 1 tablespoonfresh thyme leaves
• 480–720 ml (2–3 cups)boiling water
• 85 g (3 oz; about 180 ml / ¾ cup packed)Parmesan cheese, finely shredded

Instructions

1. 1

   Preheat the oven

   Heat the oven to 220°C (425°F).

2. 2

   Roast the potato

   Halve the sweet potato lengthways, then halve each piece lengthways again to make four long pieces. Rub them all over with 1 teaspoon of oil, arrange them cut-side up on a baking tray and bake for 30–40 minutes, until soft.

3. 3

   Crisp the prosciutto

   Lay the prosciutto over the potatoes and return the tray to the oven for 12–15 minutes, until the prosciutto is beginning to crisp.

4. 4

   Cool the prosciutto

   Set the prosciutto aside to cool; it will crisp further as it cools.

5. 5

   Mash the potato

   Remove the skins from the sweet potato and lightly mash the flesh with a fork. Set it aside.

6. 6

   Warm the stock

   Bring the stock to a simmer in a medium saucepan over a high heat. Lower the heat to keep it hot without bubbling.

7. 7

   Heat oil and butter

   Warm 1 tablespoon of oil and half the butter in a large frying pan over a medium heat.

8. 8

   Soften the vegetables

   Add the onion, celery and garlic. Cook, stirring regularly, for about 10 minutes, until soft and translucent; keep stirring so they do not colour.

9. 9

   Add rice and potato

   Stir in the rice, salt and thyme until the rice begins to look translucent. Mix in the mashed sweet potato until evenly distributed.

10. 10

    Add first ladle

    Add one ladleful of hot stock and stir the rice slowly until the liquid has been absorbed.

11. 11

    Continue adding stock

    Keep adding the stock one ladleful at a time, stirring constantly and allowing each addition to absorb before adding the next. Take your time with this stage.

12. 12

    Check the rice

    When all the stock has been added, test the rice to see how close it is to being done. Add boiling water in the same way, checking the rice regularly; you may not need all of it.

13. 13

    Finish the risotto

    When the rice is tender but still firm and the risotto looks silky, remove it from the heat. Stir in the remaining butter and the Parmesan.

14. 14

    Garnish and serve

    Crumble the prosciutto over the risotto, add more fresh thyme leaves and serve immediately.

What is sweet potato risotto?

Risotto is an Italian rice dish made by gradually adding hot liquid to short-grain rice and stirring as it cooks. That slow method draws starch from the rice, giving the finished dish its characteristic creamy texture.

Here, roasted sweet potato is mashed into the rice, adding a mellow sweetness and colour. Parmesan and crisp prosciutto bring savoury contrast, while thyme gives the dish an aromatic finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 489 calories, 16g protein, 70g carbs, 16g fat.

The rice and sweet potato provide most of the carbohydrates, while butter, oil, Parmesan and prosciutto contribute much of the fat. Parmesan and prosciutto also add protein, with some more coming from the rice and stock. For a more balanced plate, serve a portion with a generous side of green vegetables.

Roast the sweet potato first

Roasting the potato before adding it to the pan softens it enough to mash and gives it a concentrated, sweet flavour. Cut the pieces evenly so they cook at a similar rate, and check that the flesh is soft before taking them out.

Mash lightly rather than aiming for a perfectly smooth purée. A little texture lets the sweet potato blend into the rice without disappearing entirely.

Build a savoury base

Onion, celery and garlic form the aromatic base of the risotto. Cook them gently until softened and translucent, stirring often so they do not brown.

Warm stock is easier to incorporate than cold stock, which would cool the rice each time it is added. Keep it hot over a low heat while you cook.

Add the liquid patiently

The key technique is adding stock a ladleful at a time and stirring as the rice absorbs it. Wait until the pan is no longer visibly liquid before adding more, but keep the mixture moving so it cooks evenly.

The recipe includes boiling water for adjusting the final consistency and doneness. Add it gradually after the stock, since the rice may become tender before you use all of it.

Look for a silky finish

The rice is ready when it is tender but still has a little firmness at the centre. The mixture should look creamy and flow slowly when stirred, rather than being stiff or soupy.

Take the pan off the heat before stirring in the remaining butter and Parmesan. This helps the cheese melt into the rice and gives the risotto its rich finish.

Prosciutto and serving ideas

The prosciutto crisps in the oven while the potatoes finish roasting, then becomes crunchier as it cools. Crumble it over the risotto just before serving so its texture stands out.

Serve the risotto as a main course with a crisp green salad or steamed greens, or offer smaller portions as a side. Add fresh thyme at the end for a fragrant lift.

Recipe notes & tips

• Keep the stock hot in a separate saucepan while the rice cooks.
• Stir regularly while softening the vegetables to prevent them from colouring.
• Add boiling water a little at a time and stop when the rice reaches the right texture.
• Let the prosciutto cool before crumbling it over the dish.
• Serve as soon as the butter and Parmesan have been stirred in.

Variations

• Vegetarian finish: Leave out the prosciutto and use vegetable stock.
• Stock choice: Use chicken stock for a deeper savoury flavour or vegetable stock for a meat-free base.
• Extra herbs: Finish with additional fresh thyme leaves to bring out the herbal notes.
• Cheese swap: Use another hard Italian-style cheese in place of Parmesan.
• More vegetables: Serve with cooked greens on the side for extra colour and contrast.

Common mistakes to avoid

• Adding cold stock: It cools the rice and slows cooking; keep the stock hot as you work.
• Pouring in all the stock at once: The rice cooks less evenly; add it one ladleful at a time.
• Letting the vegetables brown: This changes the gentle flavour of the base; stir often over medium heat.
• Using all the water automatically: The rice may be ready sooner; check its texture as you add water.
• Overcooking the rice: It can lose its pleasant firmness; stop when tender but still slightly firm.

How to store

Refrigerate leftovers in an airtight container and eat within 2–3 days. Reheat gently in a saucepan or microwave, adding a splash of water or stock to loosen the risotto and stirring until piping hot.

Frequently asked questions