Contributed by Margot da Cunha and Adrianna Montano

This risotto is the perfect addition to any fall feast or can even be served as a main course. Sweet potatoes became a recent obsession of mine last spring when I discovered how affordable and easy they are to prepare.

Risotto, on the other hand, is far more time consuming but savory and worth the preparation time.

If cooked correctly, the risotto will be soft and creamy but not mushy.

This was my first time making risotto from scratch, and it was not too challenging but took patience to get to perfection.

This recipe combines salty savory and sweet making an idyllic autumn combination of flavors.


(Serves about 4)
¼ cup chopped walnuts
1 tsp. melted butter or margarine
1  tsp. brown sugar
1 ½ cups peeled and cubed (1 inch) sweet potato
2 tsp. olive oil
Cinnamon (a few dashes)
1 tsp. minced garlic
2 cups fat-free chicken broth
¼ cup water
½ cup chopped union
¾ cup Arborio rice
½ cup white wine
Salt & pepper
¼ cup Parmigiano-Reggiano cheese.


For the walnuts: Preheat the oven to 400 degrees.
Roast the walnuts for five minutes, put them into a small bowl and toss with melted butter and brown sugar, set aside.
For the sweet potato: Toss in an inch-deep backing pan with 1 tsp. olive oil and cinnamon.
Bake at 400 degrees until crispy on the outside and soft on the inside. About 20-30 minutes. Check at 10 and toss around. When cooked add the garlic and set aside.
For the Risotto: Simmer the chicken broth and risotto in a medium-sized saucepan.
Over medium heat add oil to a large saucepan. Cook unions for 3 minutes or until tender, then add the rice.
Cook for 2 minutes, and add the wine until completely absorbed into the rice, stirring constantly (about 1 minute).
Add the broth mixture 1/2 cup at a time. Make sure each cup is absorbed by the rice before adding the next until all the broth is added (about 20 minutes).
When rice is fully cooked add the sweet potatoes, and salt and pepper.
Top with cheese and walnuts, and enjoy the sweet flavors of fall!

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