Sweet Potato and Mushroom Risotto

by Cooking Light
Sweet Potato and Mushroom Risotto


·2 peeled and roasted sweet potatoes
·2 tablespoons olive oil
·3 cups thinly sliced shiitake mushrooms
·1 cup finely chopped yellow onion
·2 tablespoons chopped fresh sage, divided
·5 garlic cloves, minced
·1 and 1/2 cups uncooked Arborio rice
·5 cups unsalted chicken stock, divided
·1 teaspoon kosher salt, divided
·2 tablespoons chopped fresh flat-leaf parsley
·3/4 teaspoon ground black pepper
·¼ cup mascarpone cheese
·¼ cup grated Parmesan cheese


Place sweet potatoes in a food processor and process until smooth. Heat oil in a Dutch oven over high. Add mushrooms, onion, 1 and 1/2 tablespoons sage, and garlic. Then, sauté for 5 minutes. Add rice and cook 1 minute, stirring constantly. Then, stir in 1 cup of the sweet potato puree, along with 2 cups stock, and 1/2 teaspoon salt. Bring to a boil. Reduce heat to medium-high and stir and simmer for 8 minutes, or until liquid is reduced by half. Add remaining stock and salt, then cook for 25 minutes, or until rice is soft, stirring occasionally. Remove pan from heat; stir in reserved sweet potato puree, parsley, pepper, and mascarpone. Divide risotto evenly among 6 bowls. Sprinkle with remaining 1 and 1/2 teaspoons sage and Parmesan. Serve and enjoy!

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