Oven Baked Sweet Potato Risotto
Prep Time
15 min
Cook Time
45 min
4 (main) to 6 (appetizer)


2 tbsp (30 ml) butter
1 (large) onion, chopped
2 cloves garlic, minced
1 tsp (5 ml) dried thyme leaves
1 1/2 cups (375 ml) Arborio rice
3/4 tsp (7 ml) salt
1/4 tsp (1 ml) freshly ground pepper
1/3 cup (75 ml) dry white wine
2 cups (500 ml) sweet potatoes, peeled and diced
1 1/2 cups (375 ml) low sodium chicken broth
2 bay leaves
2 1/2 cups (625 ml) 2% milk (divided)
Pinch ground nutmeg
2 tbsp (30 ml) fresh parsley, chopped
1/3 cup (75 ml) Parmesan cheese, shaved


  1. Preheat the oven to 325°F (170°C). Melt butter in a Dutch oven or heavy bottomed saucepan set over medium heat. Cook onions, garlic and thyme stirring often, for 5 to 8 minutes or until softened.
  2. Add rice, salt and pepper. Cook, stirring for 2 to 3 minutes or until well coated. Add wine and simmer for 1 to 2 minutes or until no liquid remains. Add sweet potatoes, broth and bay leaves; bring to a boil. Stir in 2 cups milk; heat until steaming.
  3. Cover and transfer to oven. Bake for 45 to 50 minutes or until sweet potatoes are tender and rice is tender.
  4. Stir the remaining milk and nutmeg. Discard bay leaves. Stir in parsley. Garnish with Parmesan cheese. Serve with additional cheese.