Sweet Potato and Pecan Risotto

READY IN: 30mins
Recipe by Galley Wench

Found this recipe on the Southern Foods website.

Top Review by ihvhope

My husband ate four helpings of this so I guess I can say it was really good. I didn't change a thing. The nuts gave it a nice crunch and the flavor was really nice. Thank you!

Ingredients Nutrition


  1. Heat vegetable broth to the boiling point; reduce heat to the lowest setting to keep hot.
  2. In a medium saucepan, melt butter; add minced shallot and pecans; cook until shallot is tender.
  3. Add rice and cook, stirring, until well blended.
  4. Stir in sweet potato and about 3/4 cup of the hot broth into the rice mixture.
  5. Cook over medium-low heat, stirring constantly, until liquid is absorbed.
  6. Continue adding liquid, 1/3 cup at a time, stirring frequently, until the rice and sweet potato are tender; do not over cook, the texture should be creamy a little loose, approximately 25 minutes (amount of broth added will be between 2 1/2 and 3 cups).
  7. Stir in Parmesan cheese and green onion or parsley.
  8. Taste test and add salt and freshly ground black pepper as required.

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