Friday, February 19, 2010

Sweet Potato Risotto

A few weeks back I saw a yummy risotto recipe on Lynn's blog -- and since it had sweet potatoes, I was hooked.

Plus my mom had just given me a bag of risotto!  She said it had been in her pantry for a couple years, but rice stays good for a long time, so it should be fine.

When I went to open the bag (after I had already started making dinner), I thought, maybe I should check the expiration date.

I'm sorry to say, mom, but your rice had been in the pantry for more than 7 years!

Needless to say, I didn't feel overly comfortable using it in our dinner.

So, I proceeded and used minute rice in place of the risotto.  The result, I imagine, was not nearly as creamy as risotto, but it was still delicious.  A food fail turned positive :)

Sweet Potato Risotto - Adapted from Lynn's Kitchen Adventure


  • 1/4 C onion, diced
  • 1 sweet potato, peeled and diced
  • 1 lb. Italian turkey sausage
  • 3/4 C Arborio rice (uncooked); we’ve also used minute brown rice
  • 1 1/2 C - 2 C hot water
  • 3/4 C chicken broth
  • 2 C spinach (optional)
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1/4 C Parmesan, shredded
  • {optional – 8 oz. mushrooms}


Dice up the sweet potato.

Cook sausage and onion in an oven-proof dish until sausage is browned and done.

Add in sweet potato pieces and cook about a minute. If using mushrooms, add these here too. 

Then, add in the rice, stirring to coat the rice with the oils in the pan.

Stir in 1/2 C hot water, chicken broth, salt and pepper seasoning.

Bring to a boil. Then, add the spinach, if desired. 

Then, cover and transfer the dish to an oven, preheated to 425 degrees.  Or, if you pan is oven safe, skip this step. 

Bake about 20-25 minutes, until most of the water has been absorbed by the rice.

Stir in 1/4 - 1/2 C water until the consistency is creamy.  Top with cheese.

We paired it with a delicious lemony-roasted asparagus, and it was a great meal!

This has to be one of our all-time favorite dinners; we use minute brown rice often, and have tossed in spinach, mushrooms and even bell peppers!

This post is linked to: Friday Fails, Grocery Cart Challenge, Mouthwatering Monday, Tempt My Tummy Tuesday, Ingredient Spotlight


  1. 7 yrs, I probably wouldn't have used it either. :) But this was a great way to adapt it. I am glad it turned out so well and that you like it.

  2. Way to be inventive! 7 years is a long time. You made the right choice.

    This risotto looks love love sweet potatoes!

  3. sounds quite interesting...i havent' done much with sw. pot b/c i wasn't a fan of them, but made sweet potato fries last week and im so in love...ill have to try this sometime!

  4. ROFL! Well, at least it tasted yummy in the end :)

  5. Ah yes, I've had the same thing happen at my mother's house ::sigh:: Oh well, you saved the day with the recipe, it looks wonderful! :-)

  6. With certain foods, like rice, wheat, beans, I would use them.......= ) That looks really good!!!

  7. LOL 7 years! That's hilarious! :)

    Thanks for linking up to Friday Fails!

  8. This recipe was pure joy... from making it to eating it! Husband and Son rate it 9 and 10 respectively, and I'll rate 9.5. I used a yam instead of a sweet potato and bought arborio rice in the bulk section, just to try it. Wow! We'll be looking for more recipes that use that ingredient! Thanks SnoWhite!

  9. I cracked up when I read about your 7 yo rice, because I know I have a half used box about 4 yo in my pantry.

    This looks delish and I'm going to give it a try. Thanks.

  10. Made this tonight and it was excellent. Perfect blend of sweet and spicy. Definitely hit the spot on a cold night!


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