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Sweet Potato-and-Mushroom Risotto

Photo: Hector Manuel Sanchez
Active time 52 mins
Total time 52 mins

Serves 6 (serving size: about 1 1/4 cups)

When two starchy, creamy elements combine, the result is pure comfort. A sweet potato puree gives the risotto a brilliant orange hue and a subtle sweetness. Unlike most risottos, you don’t need to warm the stock separately or add in small increments; just two doses with time in between allows the rice to slowly absorb the liquid while becoming wonderfully creamy. A dollop of mascarpone stirred in at the end takes this dish over the top. We like a final grating of sharp, nutty Parmesan cheese. You could also sprinkle crumbled bacon or toasted pecans over each serving.  


  • 2 roasted sweet potatoes from BBQ-Stuffed Baked Sweet Potatoes, peeled
  • 2 tablespoons olive oil
  • 3 cups thinly sliced shiitake mushrooms
  • 1 cup finely chopped yellow onion
  • 2 tablespoons chopped fresh sage, divided
  • 5 garlic cloves, minced
  • 1 1/2 cups uncooked Arborio rice
  • 5 cups unsalted chicken stock (such as Swanson), divided
  • 1 teaspoon kosher salt, divided
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 3/4 teaspoon freshly ground black pepper
  • 1 ounce mascarpone cheese (1/4 cup)
  • 1 ounce Parmesan cheese, grated (about 1/4 cup)

Nutrition Information

  • calories 343
  • fat 8.8 g
  • satfat 2.6 g
  • monofat 3.6 g
  • polyfat 0.6 g
  • protein 11 g
  • carbohydrate 57 g
  • fiber 5 g
  • cholesterol 10 mg
  • iron 1 mg
  • sodium 552 mg
  • calcium 82 mg
  • sugars 5 g
  • Est. Added Sugars 0 g

How to Make It

  1. Place sweet potatoes in a food processor; process until smooth.
  2. Heat oil in a Dutch oven over high. Add mushrooms, onion, 1 1/2 tablespoons sage, and garlic; sauté; 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in 1 cup sweet potato puree, 2 cups stock, and 1/2 teaspoon salt; bring to a boil (reserve remaining puree). Reduce heat to medium-high; simmer 8 minutes or until liquid is reduced by half, stirring frequently.
  3. Add remaining 3 cups stock and 1/2 teaspoon salt; cook 25 minutes or until rice is tender, stirring occasionally. Remove pan from heat; stir in reserved sweet potato puree, parsley, pepper, and mascarpone. Divide risotto evenly among 6 shallow bowls; sprinkle with remaining 1 1/2 teaspoons chopped sage and Parmesan cheese.