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Dinner recipe · from the recipe book

Roasted-Style Sweet Potato Mushroom Thyme Risotto

Creamy, nutty risotto with golden caramelized sweet potato, deeply browned mushrooms, thyme and a tangy goat-style finish of feta and toasted pumpkin seeds.

Roasted-Style Sweet Potato Mushroom Thyme Risotto

Ingredients

  • 1⅔ cups300 gLong-grain white rice, dryArborio-style short grain if you have it
  • 3 medium400 gSweet potatoespeeled and cut into 1/2-inch cubes
  • 4¾ cups sliced340 gWhite mushroomssliced
  • 1 cup180 gWhite beans, canned, drained and rinsed
  • 1 medium110 gYellow onionfinely diced
  • 3 cloves9 gGarlicminced
  • 2 tbsp27 gOlive oildivided
  • 1 tbsp14 gUnsalted butter
  • 4 cups900 gVegetable broth
  • 1½ cups350 gWater
  • 2 tsp2 gDried thyme
  • 1 tbsp15 gLemon juice
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • ¼ cup30 gPumpkin seeds (pepitas)
  • 2½ tbsp chopped10 gFresh parsleychopped
  • ½ tsp1 gBlack pepper

Steps

  1. Before you start, peel and cube the sweet potato, slice the mushrooms, dice the onion, mince the garlic, crumble the feta and chop the parsley.
  2. Combine the vegetable broth and water in a saucepan and keep it warm over low heat.
  3. Toast the pumpkin seeds in a dry Dutch oven over medium heat for 3 minutes until they pop; transfer to a small bowl.
  4. Heat one third of the olive oil in the Dutch oven over medium-high heat. Add the sweet potato and cook, stirring occasionally, 8–10 minutes until browned and just tender. Transfer to a plate.
  5. Add another third of the olive oil and the mushrooms; cook undisturbed 3 minutes, then stir and cook 4 minutes more until deeply browned. Stir in half of the thyme and transfer to the plate with the sweet potato.
  6. Add the remaining third of the olive oil and the onion; cook 4 minutes until soft. Add the garlic and the remaining half of the thyme and cook 30 seconds.
  7. Add the rice and stir 2 minutes until the edges look translucent.
  8. Add a ladle of the warm broth mixture and stir until mostly absorbed. Keep adding the broth mixture one ladle at a time, stirring often, for 18–20 minutes until the rice is creamy and just tender.
  9. Stir in the white beans with the last ladle of broth mixture, then fold back in the sweet potato and mushrooms to heat through.
  10. Off the heat, stir in the butter, lemon juice and black pepper.
  11. Spoon into bowls and top with the feta, toasted pumpkin seeds and parsley.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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