Roasted sweet potato & zucchini risotto
Discover the perfect balance of flavors with our Roasted Sweet Potato & Zucchini Risotto recipe. Featuring tender roasted sweet potatoes, fresh zucchini, creamy white rice, and aromatic garlic and leek, this dish is elevated with white wine and a hint of lemon zest. Perfect for a hearty and wholesome meal, this risotto brings comfort and gourmet together in every bite.
- 13 Mar 2024
- Cook time 45 min
- Prep time 20 min
- 4 Servings
- 10 Ingredients
Roasted sweet potato & zucchini risotto is a delightful and nutritious dish that combines the earthy sweetness of roasted sweet potatoes with the fresh, delicate flavor of zucchini. The rich, creamy texture of the risotto is perfectly complemented by the zesty lemon and aromatic garlic, making this dish a family favorite. Follow these guidelines to create a mouthwatering meal that everyone will enjoy.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Peel and cube the sweet potatoes into bite-sized pieces.
- Place the sweet potato chunks on a baking sheet and lightly spray with cooking spray oil.
- Roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized, turning halfway through for even roasting.
- While the sweet potatoes are roasting, finely chop the leek and garlic cloves.
- Slice the zucchini into half-moon shapes or small cubes.
- In a medium pot, heat the chicken broth and keep it warm over low heat.
- In a large skillet or risotto pan, melt 2 tablespoons of butter over medium heat.
- Add the chopped leek and garlic, cooking until softened and fragrant, about 2-3 minutes.
- Stir in the white rice, cooking for about 1-2 minutes until the rice is well-coated with butter and lightly toasted.
- Pour in the white wine, stirring constantly, until the wine is mostly absorbed by the rice.
- Begin adding the warm chicken broth to the rice, one ladle at a time. Stir frequently and allow each portion of broth to be absorbed before adding the next ladle.
- Continue this process, adding broth and stirring until the rice is creamy and al dente, about 18-20 minutes.
- About 10 minutes into cooking the risotto, stir in the zucchini, continuing to add broth and cook as directed above.
- Once the rice is cooked and creamy, gently fold in the roasted sweet potatoes.
- Stir in the lemon zest and season the risotto with salt and pepper to taste.
- Serve immediately, garnishing with extra lemon zest or fresh herbs if desired.
Tips:
- Roast the sweet potatoes until tender and caramelized for maximum flavor.
- Gradually add the chicken gravy to the rice to achieve a creamy consistency without making it too soupy.
- Stir frequently to avoid the rice sticking to the bottom of the pan.
- Taste and season the risotto towards the end of cooking to ensure the flavors are balanced.
- Use a good quality white wine to deglaze the pan for a richer flavor.
- Gradually adjusting the seasoning at each step can ensure a well-balanced taste.
Roasted sweet potato & zucchini risotto is a heartwarming, flavorful dish that's perfect for a cozy dinner. With tender roasted vegetables, creamy rice, and a hint of lemon zest, it offers a perfect balance of flavors and textures. Follow these steps and tips to enjoy a delicious homemade risotto that everyone will love.
| Nutrition Facts | |
|---|---|
| Serving Size | 960 grams |
| Energy | |
| Calories 920kcal | 37% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 170g | 49% |
| Fiber 12g | 32% |
| Sugar 18g | 19% |
| Fat | |
| Fat 16g | 19% |
| Saturated 6g | 19% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 1890ug | 210% |
| Choline 77mg | 14% |
| Vitamin B1 1.05mg | 88% |
| Vitamin B2 0.58mg | 44% |
| Vitamin B3 8mg | 51% |
| Vitamin B6 1.25mg | 74% |
| Vitamin B9 380ug | 94% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 45mg | 53% |
| Vitamin E 1.73mg | 12% |
| Vitamin K 36ug | 31% |
| Minerals | |
| Calcium, Ca 200mg | 16% |
| Copper, Cu 0.85mg | 0% |
| Iron, Fe 9mg | 78% |
| Magnesium, Mg 150mg | 36% |
| Phosphorus, P 410mg | 33% |
| Potassium, K 1730mg | 51% |
| Selenium, Se 22ug | 38% |
| Sodium, Na 1340mg | 89% |
| Zinc, Zn 2.99mg | 27% |
| Water | |
| Water 730g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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