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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/sweet-potato-risotto-with-crispy-prosciutto-and-parmesan-recipe/