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🍠 Creamy Sweet Potato & Sage Risotto with Crispy Prosciutto Recipe

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There are some dishes that whisper cozy, and then there are dishes that wrap you in a cashmere blanket, pour you a glass of wine, and tell you everything is going to be okay. This Sweet Potato & Sage Risotto is very much the latter.
It’s creamy without being heavy, rustic without being boring, and just fancy enough to make people think you tried harder than you actually did. The sweet potato brings a gentle sweetness, sage adds that earthy fall-is-here vibe, and crispy prosciutto? That’s just good life decision–making.

The Perfect Bite

They say you can't buy happiness, but you can buy arborio rice and crispy sage, which is basically the same thing. This risotto is so luxuriously creamy that it might just convince you to skip dessert—almost.

A tight high-definition shot of the finished risotto bowl

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The Secret to Risotto Success

To turn simple rice into a restaurant-quality masterpiece, we rely on three key pillars. First, roasted or sautéed sweet potato melts into the grains, providing natural creaminess and a sunset-orange glow. Second, fresh sage adds an earthy backbone that dried herbs simply can’t fake. Finally, finishing with cold butter and salty Parmesan off the heat creates that glossy, velvety magic risotto is famous for.

Tips for Risotto Without the Drama

  • Warm your stock – cold broth is risotto sabotage.
  • Stir, don’t hover – you’re nurturing, not micromanaging.
  • Taste as you go – rice has opinions.
  • Finish off the heat – butter and cheese should melt, not panic.
Think of this as a high-stakes relationship between you, the rice, and a very persistent wooden spoon. You aren't just cooking; you’re performing a culinary exorcism to coax out every last drop of starch until the pan achieves "main character" levels of creaminess. Power through the burn, keep the ladle moving, and prepare to accept your guest's praise with the weary grace of a hero who survived the trenches.

🍂 Creamy Sweet Potato & Sage Risotto

A creamy, vibrant, and comforting Italian classic featuring roasted sweet potato, earthy sage, and salty crispy prosciutto.

  • Prep: 10 mins
  • Cook: 30 mins
  • Serves: 4

Ingredients

  • 300g Arborio rice
  • 1 medium sweet potato, diced
  • 1 shallot, finely chopped
  • 1L warm vegetable stock
  • 1 tbsp butter & 2 tbsp olive oil
  • Fresh sage, chopped
  • 50g Parmesan, grated
  • 4 slices prosciutto (crisped)

Instructions

  1. Sauté shallot and sweet potato in oil until tender and caramelized.
  2. Add rice and toast until edges are translucent.
  3. Ladle in stock slowly, stirring constantly until absorbed.
  4. Remove from heat once creamy and al dente; stir in butter, sage, and Parmesan.
  5. Serve topped with the crispy prosciutto.

Make it a Meal

To perfectly balance the richness of this dish, serve it with a simple arugula salad tossed in a lemon vinaigrette. The bright acidity provides the necessary contrast to refresh your palate between every decadent, sweet, and savory bite.

Final Thoughts

This risotto is a vibrant, textured celebration of winter flavours that demands to be the star of the table. Whether you're pouring a glass of Chardonnay for guests or just treating yourself to a proper meal, this is the bowl you’ll find yourself coming back to all season long.



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