Description
A creamy risotto featuring roasted sweet potatoes, crispy bacon, and Parmesan cheese, perfect for cozy dinners or holiday gatherings.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 6 slices of bacon, cooked and crumbled
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth, warmed
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ cup grated Parmesan cheese
- 1 large shallot, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh thyme, optional for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- Cook bacon in a large skillet until crispy. Remove and crumble once cooled, saving the drippings for later.
- In a heavy-bottomed pot, melt butter over medium heat. Add shallot and garlic, sautéing until fragrant and translucent (about 2 minutes).
- Add Arborio rice and stir to coat with butter. Cook for 1-2 minutes until the edges of the rice turn translucent.
- Start ladling warm broth into the pot, one cup at a time. Stir constantly and let the rice absorb the liquid before adding more. Repeat until the rice is creamy and cooked through (about 18-20 minutes).
- Gently fold in roasted sweet potatoes and crumbled bacon. Stir to combine.
- Stir in Parmesan cheese and season with salt and pepper to taste.
- Garnish with fresh thyme if desired, and serve hot.
Notes
Warm your broth to ensure smooth cooking. Stir often but not constantly to avoid gummy rice. Adjust seasoning as you go for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6
- Sodium: 600
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 50
- Fiber: 4
- Protein: 12
Keywords: sweet potato risotto, bacon risotto, creamy risotto, comfort food, easy dinner recipe