Sweet Potato Risotto with Crispy Prosciutto and Parmesan Recipe

Introduction

Sweet Potato Risotto is a comforting twist on a classic Italian dish, combining creamy arborio rice with the natural sweetness of roasted sweet potatoes. Finished with crisp prosciutto and fresh thyme, this recipe is perfect for a cozy dinner that feels both elegant and hearty.

Ingredients

• 1 Large (about 1lb) Jewel Sweet Potato
• 4 teaspoons Vegetable Oil
• 4 Slices Prosciutto
• 6 Cups Low Salt Stock or Broth (Chicken or Vegetable)
• 3 Tablespoons Butter
• 1 Medium Onion (finely diced)
• 1 Cup Finely Chopped Celery (about 3 medium stalks)
• 2 Cloves Garlic (crushed)
• 2 Cups Arborio Rice
• 1 teaspoon Salt
• 1 Tablespoon Fresh Thyme Leaves
• 2-3 Cups Boiling Water
• 3 Ounces (3/4 cup packed) Finely Shredded Parmesan Cheese

Instructions

1. Step 1: Preheat the oven to 425°F. Cut the sweet potato into quarters lengthwise, rub each piece with 1 teaspoon vegetable oil, and place cut side up on a baking tray. Bake for 30-40 minutes until soft.
2. Step 2: Lay the prosciutto slices over the roasted sweet potatoes and return to the oven for 12-15 minutes until the prosciutto starts to crisp. Remove and set aside to cool.
3. Step 3: Peel the skin from the sweet potatoes and mash them lightly with a fork. Set aside.
4. Step 4: Heat the stock in a medium saucepan over high heat until it begins to simmer, then reduce to keep hot but not boiling.
5. Step 5: In a large skillet, heat 1 tablespoon vegetable oil and 1 1/2 tablespoons butter over medium heat. Add the onion, celery, and garlic, sautéing for about 10 minutes until soft and translucent. Stir regularly to prevent browning.
6. Step 6: Stir in the arborio rice, salt, and thyme until the rice appears translucent. Mix in the mashed sweet potato until evenly combined.
7. Step 7: Add one ladle of hot stock to the rice mixture and stir slowly until absorbed. Repeat by adding stock one ladle at a time, stirring constantly, letting each addition absorb before adding more. This process should be slow and steady.
8. Step 8: Once all the stock is used, check the rice for doneness. Begin adding boiling water in the same gradual manner if the rice isn’t quite tender. Taste regularly; you may not need all the water.
9. Step 9: When the rice is tender but still firm to the bite and creamy, remove from heat. Stir in the remaining butter and parmesan cheese until melted and smooth.
10. Step 10: Serve immediately topped with crumbled prosciutto and extra fresh thyme leaves.

Tips & Variations

• For a vegetarian version, use vegetable stock and omit the prosciutto or replace it with sautéed mushrooms for an earthy flavor.
• Stir gently and patiently when adding stock to achieve a creamy texture; rushing this step can result in unevenly cooked rice.
• Add a splash of white wine after sautéing the vegetables for a subtle depth of flavor.

Storage

Store any leftover risotto in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave with a splash of water or stock to restore its creamy texture. Avoid overheating to prevent the rice from becoming mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the sweet potatoes ahead of time?

Yes, you can roast and mash the sweet potatoes a day in advance. Keep them refrigerated and bring to room temperature before adding to the risotto.

What if I don’t have arborio rice?

Arborio rice is ideal for risotto due to its high starch content, but you can substitute other short-grain rice like Carnaroli or Vialone Nano if available. Avoid long-grain varieties as they won’t yield the same creamy consistency.

Sweet Potato Risotto with Crispy Prosciutto and Parmesan Recipe

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4.8 from 101 reviews

This Sweet Potato Risotto combines creamy Arborio rice with the natural sweetness of roasted sweet potatoes and the savory flavor of crispy prosciutto. A perfect comforting dish that balances rich parmesan cheese, fresh thyme, and tender vegetables, making a delicious twist on a classic Italian risotto.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Sweet Potato and Prosciutto

• 1 Large (about 1lb) Jewel Sweet Potato
• 4 teaspoons Vegetable Oil
• 4 Slices Prosciutto

Stock and Base Ingredients

• 6 Cups Low Salt Stock / Broth (Chicken or Vegetable)
• 3 Tablespoons Butter
• 1 Medium Onion (finely diced)
• 1 Cup Finely Chopped Celery (about 3 medium stalks)
• 2 Cloves Garlic (crushed)
• 2 Cups Arborio Rice
• 1 teaspoon Salt
• 1 Tablespoon Fresh Thyme Leaves
• 2–3 Cups Boiling Water
• 3 Ounces (3/4 cup packed) Finely Shredded Parmesan Cheese

Instructions

1. Preheat oven: Preheat the oven to 425°F to prepare for roasting the sweet potatoes and crisping the prosciutto.
2. Prepare sweet potatoes: Cut the sweet potato lengthwise into quarters. Rub with 1 teaspoon of vegetable oil and place cut side up on a baking tray. Roast for 30-40 minutes until soft.
3. Crisp prosciutto: Lay the prosciutto slices over the roasted sweet potato pieces and return to the oven for 12-15 minutes until the prosciutto starts to crisp.
4. Cool prosciutto: Remove prosciutto and set aside to cool, allowing it to crisp further.
5. Mash sweet potatoes: Peel the skin from the roasted sweet potatoes and lightly mash the flesh with a fork. Set aside.
6. Heat stock: In a medium saucepan, heat your low salt stock over high heat until it begins to simmer. Then reduce heat to keep it hot but not boiling.
7. Sauté vegetables: In a large skillet, heat 1 tablespoon oil and half the butter over medium heat. Add onion, celery, and garlic and sauté for about 10 minutes until soft and translucent, stirring frequently to avoid color.
8. Toast rice and add sweet potatoes: Add the Arborio rice, salt, and thyme to the skillet. Stir until the rice begins to look translucent. Stir in the mashed sweet potatoes evenly.
9. Add stock gradually: Add one ladleful of hot stock to the rice mixture and stir slowly until absorbed. Repeat, adding stock one ladle at a time, stirring constantly, and only adding more when the liquid has been absorbed. This slow absorption process is essential.
10. Add water if needed: After all stock has been added, check rice doneness. Begin adding boiling water ladle by ladle if needed, checking frequently as you may not require all the water.
11. Finish risotto: Once the rice is tender but still firm and silky, remove from heat. Stir in the remaining butter and the finely shredded Parmesan cheese until melted and creamy.
12. Serve: Top the risotto with crumbled crispy prosciutto and sprinkle with additional fresh thyme leaves. Serve immediately for the best texture and flavor.

Notes

• Use low salt stock to better control the seasoning of the risotto.
• Stir the risotto slowly and patiently for a creamy texture without burning the rice.
• The prosciutto crisps more as it cools, so let it rest outside the oven before adding to the risotto.
• Fresh thyme adds a delicate herbal note; feel free to substitute with rosemary or sage if preferred.
• If a vegetarian version is desired, use vegetable broth and omit the prosciutto.

Keywords: Sweet Potato Risotto, Arborio Rice, Prosciutto, Italian Recipe, Comfort Food, Creamy Risotto