Shiitake mushrooms and sweet potatoes combine to create amazing flavor in this creamy, scrumptious mushroom sweet potato risotto. . It’s perfect for both family dinners and entertaining.
You may think that risotto is a complicated dish to make, but trust me, it’s really quite easy. After your prep work is done, it takes less than 30 minutes to cook and it turns out perfectly every time. The secret to making sure it turns out perfectly is to stir it continuously. That allows the liquid to absorb and brings out the starches in the rice, creating that creamy goodness.
What I also love about risotto is its flexibility. I’m especially loving this mushroom sweet potato risotto right now, but there are so many other combinations of ingredients that you can add. Whatever ingredients you decide to add, the method is always the same. Start by sautéing your aromatics and any other vegetables, add the rice and sauté a couple more minutes. Then I always add 1 cup of white wine. This is where the stirring begins. You stir the rice until the wine almost completely evaporates and then you start stirring in the stock, which has been brought to a simmer, one ladle at a time. The next ladle gets added when the last one has been mostly absorbed into the rice.
Once all of the liquid has been incorporated and the rice is nice and creamy, stir in the rest of your ingredients. In this case, that’s the pumpkin puree, mascarpone cheese and the parmesan cheese. Then the bacon bits are sprinkled on top. If you prefer this dish to be vegetarian, omit the bacon and substitute vegetable stock for the chicken stock.
- 2 medium sweet potatoes
- 4½ cups chicken stock
- 4 slices bacon
- 1 tbsp olive oil
- 2 (4 oz) pkgs shittake mushrooms, sliced
- ½ medium red onion, chopped
- 3 large cloves garlic
- 1½ cups arborio rice
- 1 tbsp fresh thyme, minced
- 1 tsp dried sage (or 1 tbsp fresh)
- 1 tsp salt, divided
- ½ tsp black pepper
- 1 cup dry white wine
- ¼ cup mascarpone cheese
- ¼ cup grated parmesan cheese
- 2 tbsp fresh parsley, finely chopped
- Poke both sweet potatoes with a fork.
- Microwave on high for 5 minutes, until potatoes are tender.
- Allow to cool and then cut in half and scoop potato out of the skin.
- Puree with an immersion blender, food processor or regular blender, until smooth.
- Stir in about ¼ cup of water.
- In a sauce pan, bring chicken stock to a simmer, do not boil.
- Place bacon in a large cold skillet.
- Cook bacon over medium heat until crispy.
- Remove bacon and drain on paper towels.
- Once bacon has cooled, crumble or chop into small pieces.
- Add olive oil to skillet with bacon fat.
- Add mushrooms and sauté until starting to brown.
- Add onion and continue sautéing until onions are translucent.
- Stir in thyme, sage, ½ tsp salt and pepper.
- Stir in garlic and cook for 30 seconds.
- Stir in rice and cook for 2 minutes more.
- Add wine, stirring continuously, until it has evaporated.
- Start stirring stock in, one ladle at a time, stirring continuously and adding the next ladle when the liquid has nearly evaporated.
- Once all of the stock has been added, stir in the sweet potato puree, mascarpone and parmesan, until melted and fully incorporated.
- Stir in remaining ½ tsp salt and parsley.
- Top risotto with bacon bits.
- Serve with additional parmesan and black pepper.
This Recipe has been share at: