A perfect dish for Fall, this risotto features buttery sweet potato and crunchy toasted walnuts for a delightful mix of creamy and crunchy.
Prepare rice according to package directions, substituting chicken broth for water.
In a large skillet, over medium heat, melt butter. Add onions; sauté 5 minutes.
Add wine and cook for 5 more minutes.
Add rice, reserved 1/2 cup chicken broth, and mascarpone cheese. Stir until creamy.
Gently fold in sweet potatoes, sage, walnuts, and orange peel.
Season with salt and pepper and top with Parmesan cheese.
Use butternut squash instead of sweet potato.
When two great things come together to make something even better, it’s an exciting thing and this tasty recipe does just that! Sweet potatoes are a delicious addition to many meals and this dish brings that sweet and buttery vegetable we know and love into a creamy risotto. A perfect comfort dish for settling into the chilly fall season.
Made with hearty brown rice for a dose of whole grains, parmesan ad mascarpone cheese, diced sweet potatoes, and toasted walnuts for added texture and flavor, this risotto is anything but plain. Serve it at your next dinner party and watch it quickly disappear. Just make sure you make enough for second helpings.
You don’t have to be a professional chef to get risotto right. Choosing the right grains and paying attention to the rice as it cooks to make sure you’re stirring enough without overdoing it goes a long way with this type of dish.