When two starchy, creamy elements combine, the result is pure comfort. Pureed sweet potatoes give this risotto a golden hue and a subtle sweetness. For a little crunch, you can try sprinkling each serving with crumbled bacon or toasted nuts (hazelnuts or pecans would be delicious).

Recipe by Cooking Light March 2017


Credit: Hector Manuel Sanchez

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • Place sweet potatoes in a food processor; process until smooth.

  • 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.

  • 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.

Nutrition Facts

343 calories; fat 8.8g; saturated fat 2.6g; mono fat 3.6g; poly fat 0.6g; protein 11g; carbohydrates 57g; fiber 5g; cholesterol 10mg; iron 1mg; sodium 552mg; calcium 82mg; sugars 5g.