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easy sweet potato risotto recipe with fresh sage

Easy Sausage & Sweet Potato Risotto

Dig into this creamy and delicious sweet potato recipe for a flavor packed dinner that will keep your fork moving and your belly full. This is a super easy risotto recipe you can make at home and wow the family!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner
Cuisine Italian
Servings 2
Calories 830 kcal

Ingredients
  

  • 2 medium sweet potatoes
  • 1 1/2 cups arborio rice
  • 4 cups chicken stock
  • 2 garlic cloves
  • 1 small yellow onion
  • 4 oz Chicken Sausage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon olive oil
  • 2 tablespoons unsalted butter
  • 1/3 cup parmesan cheese
  • 2 tablespoons fresh sage

Instructions
 

Prep Work

  • Preheat oven to 425 degrees.
  • Dice the onion into small cubes, mince garlic, and finely shred the sage.
  • Zest you lemon and set the zest aside, then cut lemon into 4’s.
  • Peel off the sweet potato skin and cube into ½-inch pieces and place in the oven with a drizzle of olive oil, salt and pepper on a lined baking sheet. Roast in the oven for 20 minutes.

Instructions

  • Add 1 tsp of olive oil to a sautee pan over medium to medium high heat with 1 tbsp butter. Once heated through, add the diced onion and season with salt and pepper. Continue to stir for the next 5 minutes or until translucent.
  • Next, add the sausage, garlic and 1 tbsp shredded sage. As you cook the sausage, use a pan-safe spoon to break it into small pieces. Cook until browned on all sides for another 5-6 minutes.
  • Once all ingredients have been added, add the Ariboro rice to the pan and continuously stir for 1 minute or until the rice turns translucent. Add ½ c of stock and continue stirring until all liquids have been absorbed. Continue to add ½ c of stock at a time while stirring and the stock has been absorbed by the rice until you finish adding all of the stock to the pan. You should reach a deliciously creamy consistency.
  • Turn off the heat and add 1 tbsp butter and mix into the rice well.
  • By now, the sweet potatoes will be just about done and can be removed from the oven and set aside until you’re ready.
  • After adding the butter, add your roasted sweet potatoes, parmesan cheese, the juice of ¼ lemon and half of your lemon zest. Mix until thoroughly combined and cheese is melted. Taste for preferences and add salt/pepper/lemon juice to your liking.
  • Once mixed, divide into two bowls, top with the rest of the lemon zest and sage and serve immediately.