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Dinner recipe · from the recipe book

Roasted Sweet Potato Risotto with Sage-Thyme Brown Butter

Creamy lemon-bright risotto folded with caramelized sweet potato cubes and nutty thyme butter, finished with ricotta, parsley and toasted pumpkin seeds for crunch.

Roasted Sweet Potato Risotto with Sage-Thyme Brown Butter

Ingredients

  • 3½ medium450 gSweet potatoespeeled and cut into 1/2-inch cubes
  • 1⅔ cups300 gLong-grain white rice, dry
  • 3 cups660 gVegetable broth
  • 2 cups500 gWater
  • 1 medium110 gYellow onionfinely diced
  • 3 cloves9 gGarlicminced
  • 1½ tbsp20 gOlive oil
  • 1½ tbsp20 gUnsalted butter
  • 2 tsp2 gDried thyme
  • ½ cup120 gPart-skim ricotta
  • ⅓ cup grated30 gGrated Parmesan
  • 2 tbsp30 gLemon juice
  • 2 tsp4 gLemon zest
  • ¼ cup chopped15 gFresh parsleychopped
  • ¼ cup30 gPumpkin seeds (pepitas)
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Prepare first: peel and cube the sweet potato, dice the onion, mince the garlic and chop the parsley.
  2. Pour the vegetable broth and water into a saucepan and keep warm over low heat; this is the cooking liquid.
  3. In a Dutch oven over medium heat, toast the pumpkin seeds dry for 3 minutes until they pop, then transfer to a small bowl.
  4. Heat half the olive oil in the Dutch oven over medium-high heat. Add the sweet potato and half the salt and cook, stirring now and then, 10 to 12 minutes until browned and just tender. Transfer to a plate.
  5. Lower the heat to medium and add the remaining half of the olive oil. Cook the onion 4 minutes until soft, then add the garlic for 30 seconds.
  6. Add the rice and stir 2 minutes until the edges turn translucent.
  7. Ladle in about one cup of the warm liquid and stir until mostly absorbed. Keep adding the liquid a ladle at a time, stirring often, for 18 to 20 minutes until the rice is creamy and just tender; you may not need every drop.
  8. Meanwhile, melt the butter in a small skillet over medium heat with the thyme and cook 2 to 3 minutes until the butter smells nutty and turns golden.
  9. Off the heat, fold the sweet potato, the thyme brown butter, the ricotta, the parmesan, the lemon juice, the lemon zest, the remaining half of the salt and the black pepper into the risotto. Loosen with a splash of warm liquid if needed.
  10. Serve topped with the parsley and the toasted pumpkin seeds.

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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