Sweet Potato and Sausage Risotto Recipe


  • 1 lb Italian sausage, removed from casings
  • 1 onion, diced
  • 1 1lb sweet potato, peeled and diced
  • 1 tablespoon Italian seasoning
  • 1 tablespoon olive oil
  • 2 cups Arborio rice
  • 7 cups chicken stock
  • 1/4 cup shredded provolone
  • 1/4 cup milk
  • Fried sage leaves for garnish, optional

Sweet Potato and Sausage Risotto


  • Brown sausage and onions over medium high heat and set aside. While sausage browns, heat the oil and cook the sweet potatoes with the Italian spice until the potatoes are crisp on the outside and soft on the inside, about 15 minutes. Set aside.
  • To cook the rice, bring chicken stock to a boil. Stir in the rice and cover. Reduce the heat to low and allow the rice to cook, undisturbed until most of the liquid is evaporated about 25 minutes. Turn off the heat and allow the rice to finish absorbing the liquid. Stir the sausage, milk and cheese into the rice until the cheese melts. Gently fold in the sweet potatoes and serve with fried sage leaves immediately.
    The written and photographic in this article are reference and redaction from http://momdecuisine.net/2011/10/12/sweet-potato-and-sausage-risotto/