Ok, ok. Four ingredients plus a little oil and whatever you want to flavor the risotto with, although it’s so good you might not want to add anything. I did include a couple variations worth trying should you want to switch it up. Since we were having this with a beautiful rosemary garlic crusted venison tenderloin, I added a little parmesan at the end to give it an even creamier texture.
This is a simple, elegant dish that would be perfect on an Easter table. Everything cooks in one pan and although this dish requires constant stirring, if you have a helpful houseguest hanging around the kitchen, it’s a perfect assignment to keep them occupied.
Can we talk about the texture of this, too? The starches in the arborio rice already make this dish creamy but the addition of sweet potatoes sets the velvety texture over the top. I grate the sweet potatoes and cook them along with the rice in the same pan so everything gets incorporated beautifully.
If you’ve never tried making risotto, I would encourage you to give it a try. It’s one of my favorite rice dishes because it’s pretty fool-proof. Arborio rice can be found at just about any supermarket and is so starchy and wonderful. The rice gets toasted in a pan with a chopped onion then the sweet potatoes get added. I keep a small pot over medium heat with the chicken stock and slowly ladle it in while stirring until it gets absorbed by the rice and sweet potatoes (the warm stock helps everything cook a little faster). If the risotto looks a little dry, you can add more stock. If it’s too runny, continue to cook it until the rice thickens it back up. Fool-proof.
If you give this recipe a try, let me know in the comments below and be sure to follow Daily Ciabatta on Instagram!
Easy 4 Ingredient Sweet Potato Risotto
- 2 Tsp Olive Oil
- 1/2 Medium Onion, chopped
- 3-4 Cups Chicken Stock
- 1 Cup Arborio Rice
- 1 Medium Sweet Potato, grated
- 1/2 Cup Parmesan
- 1 Tbsp Fresh Rosemary, chopped
- 1 Tbsp Fresh Sage, chopped
- 1 Tsp Cloves
- 1 Tsp Nutmeg
Heat a large pan over medium heat. Add the oil and the onions to the pan, season with salt and pepper, and cook until translucent. If using fresh sage, add it with the onions. While the onions are cooking down, add the chicken stock to a small pot over medium heat. Add the rice to the pan with the onions and toast, stirring constantly for 2-3 minutes. Once the rice has had a chance to toast a little, add the sweet potatoes and allow to cook for 2-3 minutes, stirring to incorporate. Using a ladle, spoon the warm chicken stock one ladle full at a time into the pan, stirring after each addition. Continue to stir, adding a ladle full stock once the liquid has been absorbed by the rice. The risotto is done when the rice is thoroughly cooked and has the consistency of porridge. It took me about 20 minutes to get to this point, but check your rice after 12. Splash another ladle full of chicken stock, stir in your add-ins, and serve warm.