Sweet Potato and Shiitake Risotto

Sweet Potato and Shiitake Risotto

Sweet Potato and Shiitake Risotto

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Total Time 2 hours
Servings 6


  • 2 sweet potatoes
  • 2 tsp olive oil
  • 2 Tbs olive oil
  • 3 cups shiitake mushrooms, thinly sliced
  • 1 cup onion, finely chopped
  • 2 Tbs sage, chopped
  • 5 garlic cloves, minced
  • 1 1/2 cups Arborio rice
  • 5 cups low sodium chicken stock
  • 1 tsp kosher salt
  • 2 Tbs flat leaf parsley, chopped
  • 3/4 tsp ground black pepper
  • 1/4 cup mascarpone cheese
  • 1/4 cup Parmesan cheese


  • Preheat oven to 400 degrees F. Pierce sweet potatoes with a fork on all sides. Rub with 2 tsp olive oil and wrap each potato in foil. Bake for 1 hour or until tender. Let cool.
  • Process sweet potatoes in a food processor until smooth.
  • Heat oil in a Dutch oven over high heat. Add mushrooms, onion, 1 1/2 Tbs sage and garlic. Saute for 5 minutes. Add rice and cook for 1 minute, stirring frequently.
  • Stir in 1 cup sweet potato puree, 2 cups stock and 1/2 tsp salt. Bring to a boil then reduce heat to medium-high and simmer, stirring frequently for 8 minutes or until the liquid is reduced by half.
  • Add remaining stock and 1/2 tsp salt. Cook 25 minutes or until rice is tender while stirring frequently.
  • Remove from heat, stir in remaining sweet potato puree, parsley, pepper and mascarpone.
  • Divide among 6 serving dishes and top with sage and Parmesan.
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