Oven-baked sweet potato and pea risotto
Oven-baked sweet potato and pea risotto is a creamy and hearty dish featuring roasted sweet potatoes and fresh peas. It's an easy-to-make meal that bakes in the oven, perfect for weeknight dinners.
Cook time 35 min
Prep time 15 min
Ingredients:
1 tbsp olive oil1 onion
1 cup white rice
3 cups chicken gravy
3 sweet potatos
1 cup peas
1/2 cup grated parmesan cheese
Oven-baked sweet potato and pea risotto is a delicious and hearty dish that combines the creamy texture of risotto with the natural sweetness of sweet potatoes and the freshness of peas. This dish is perfect for cozy evenings and can be enjoyed as a main course or a side dish. It's easy to prepare and cooks right in the oven, making it a convenient option for busy weeknights.
Instructions:
Preheat your oven to 375°F (190°C).
Peel and cube the sweet potatoes into bite-sized pieces. Spread them on a baking sheet lined with parchment paper. Drizzle with a little olive oil and season with salt and pepper. Roast in the preheated oven for about 20-25 minutes until tender and slightly caramelized. Set aside once done.
Pour 1 tablespoon of olive oil into a large oven-safe skillet or Dutch oven and heat over medium heat. Add the finely chopped onion and cook, stirring occasionally, until the onion becomes translucent and soft, about 5 minutes.
Stir in the white rice, ensuring each grain is coated in the oil. Cook for an additional 2 minutes, allowing the rice to become slightly toasted.
Pour in the chicken gravy and bring the mixture to a gentle boil. Stir to combine all the ingredients.
Cover the skillet or Dutch oven with a lid or tightly with aluminum foil. Transfer to the oven and bake for 20-25 minutes until the rice is tender and has absorbed most of the liquid.
Once the rice is cooked, remove the dish from the oven and carefully uncover. Stir in the roasted sweet potatoes and the peas. The residual heat from the risotto will warm the peas through.
Sprinkle the grated parmesan cheese over the risotto and stir until well combined and creamy. Let it sit for a few minutes to allow the flavors to meld together.
Serve the oven-baked sweet potato and pea risotto hot, garnished with extra parmesan cheese if desired.
Oven-baked sweet potato and pea risotto is a comforting and flavorful dish that's sure to please. With its creamy texture, sweet bursts of potato, and fresh peas, this risotto is not only delicious but also nutritious. Whether you're serving it to family or guests, this recipe is bound to become a favorite. Don't forget to customize it with your favorite herbs and enjoy!
Oven-baked sweet potato and pea risotto FAQ:
Use a large oven-safe skillet or a Dutch oven for this risotto. It should have enough space to accommodate the rice and liquids while allowing even cooking.
Bake the risotto for 20-25 minutes, covered, at 375°F (190°C) until the rice is tender and has absorbed most of the chicken gravy.
Yes, but brown rice will require a longer cooking time. Adjust the baking time to about 35-40 minutes, and check for doneness, adding more liquid if necessary.
Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or chicken gravy to regain creaminess.
The risotto is done when the rice grains are tender and the majority of the liquid has been absorbed. If the rice is still hard, bake it a little longer while checking periodically.
Cooking Tips:
- 1. Make sure to cut the sweet potatoes into small, even-sized cubes to ensure they cook evenly.
- 2. Stir the risotto halfway through the cooking time to ensure that all the rice is evenly coated and cooked in the gravy.
- 3. Taste the risotto before adding the parmesan cheese to adjust the seasoning if needed.
- 4. For a vegetarian version, use vegetable broth instead of chicken gravy.
- 5. Garnish with fresh herbs like parsley or basil for a burst of color and added flavor.
Nutrition Facts
4 ServingsCalories 490kcal
Protein 12g
Carbohydrates 90g
Fiber 8g
Sugar 10g
Fat 11g
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