Sweet Potato Risotto with Rosemary and Gorgonzola
Prep Time: 1 hour | Cook Time: 1 hour, 45 minutes | Total Time: 2 hours, 45minutes | Serves: 6 – 8
This recipe is for the blue cheese lovers! I have listed Gorgonzola, a milder blue, but you may reach for the Roquefort instead. Blue cheeses are quite strong in large amounts, so don’t go gung-ho either. I threw in a third of a pound the first time I made this recipe. That was regretful. From there on, it’s been only about half an ounce for the blue I added. Taste the cheese prior to adding it to the dish, please.
This recipe was actually born from a shopping trip to HomeGoods. The lovely serving bowl was the inspiration for the following recipe. (I don’t do this very often, thankfully.)
Try your best to use unsalted or low-sodium stock/broth. The Gorgonzola cheese has an element of sodium, so you don’t want to overpower the risotto to the point of no return. Taste the Gorgonzola before you begin the recipe so that you’ll have an idea how to season from the get-go.
I suggest roasting the sweet potatoes in the oven for the best texture. You could do this in the air fryer if you want, or even in the slow cooker. Please, do not cook them in the microwave. I place a sheet of foil on a small baking sheet and bake them. The sweet potatoes can “weep” where they were pricked so the foil makes an easy cleanup!
My husband and I popped into a “plant sale” at the University of Tennessee Arboretum in Oak Ridge, TN recently and I found a fairly large plant of rosemary that is often used as “bushes/greenery,” but also certainly used for culinary uses. This recipe was in the back of my mind and as I chose this pretty and fragrant plant. I also realize I probably should have bought two. It may be half gone in a few months.
The combination of sweet potato, Gorgonzola and fresh rosemary is just scrumptious. Please, do not omit a flavor or substitute.
Enjoy!
Sweet Potato Risotto with Rosemary and Gorgonzola
Ingredients
- 2 medium sweet potatoes, (1 3/4 - 2 cups puree)
- 6 - 7 cups excellent-quality chicken (or vegetable) stock or broth, unsalted or low-sodium
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1/2 cup yellow onion, 1/4" dice
- kosher salt, to taste
- freshly-cracked black pepper, to taste
- 1 1/2 cups arborio rice, or Carnaroli rice
- 2 garlic cloves, finely minced or pushed through a garlic press
- 2 tablespoons fresh rosemary leaves, chopped
- 1/2 - 2 ounces Gorgonzola cheese, to taste, see Notes
Instructions
- Preheat the oven to 425 degrees F. Scrub the sweet potatoes and prick them with a fork about 9 times all over the surface.
- Bake the potatoes for 50 minutes to 1 hour, or until a fork easily pierces through. Remove them from the oven to cool for about 15 minutes, or until they can be easily handled.
- Scoop out the flesh into a bowl and puree with an immersion blender, or mash very well with a meat masher (or a fork) until as smooth as possible. Set aside.
- Warm the stock in a separate saucepan over medium-low heat and maintain the heat. (You want your stock very warm, but no need to boil.)
- In a 5-quart Dutch oven or large saucepan over medium heat, heat the oil and butter until the butter has melted and is hot. Do not allow the butter to brown.
- Add the onions and a pinch of salt and pepper, to taste. Keep in mind the saltiness of the stock and the Gorgonzola that will be added at the end.
- Stir the onions often, sautéing just until softening and turning opaque. Turn the heat down if one or two look like they are browning.
- Add the rice and stir often to “toast” the rice grains. Once most of the risotto rice is turning opaque and smelling quite fragrant, add the garlic and stir for about 20 seconds.
- Begin adding the stock, 1 cup/ladleful at a time, stirring until the rice has absorbed the liquid. Continue adding additional stock, 1 cup at a time, until the risotto is creamy and the grains are soft with a bit of “bite” still in the center, but not “crunchy.”
- The cooking process up till now could take about 35 to 45 minutes. Your patience will be rewarded.
- Once the risotto is cooked perfectly, add about ½ cup more of the warm stock. Stir and heat through.
- Crumble the Gorgonzola over the risotto and stir until melted.
- Add the pureed sweet potato and combine well. Add more stock as needed if the mixture is too thick for you. It should be creamy.
- Taste and adjust any salt and pepper as desired.
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