A perfect dish for fall, this risotto features buttery sweet potato and crunchy toasted walnuts for a delightful mix of flavors and textures.
Prepare rice according to package directions, substituting chicken broth for water. Drain, reserving 1/2 cup of chicken broth.
Melt butter in a large skillet over medium heat. Add onions and sauté for 5 minutes.
Add wine or broth and cook, stirring, for 5 minutes.
Add rice, reserved 1/2 cup chicken broth and mascarpone cheese. Stir until creamy.
Gently fold in sweet potatoes, walnuts, sage, orange peel, salt and pepper and cook until heated through. Top with Parmesan cheese.
If you don’t have any sweet potatoes on hand, try this recipe with butternut squash, instead.