Sweet Potato-and-Mushroom Risotto

When two starchy, creamy elements combine, the result is pure comfort. A sweet potato puree gives the risotto a brilliant orange hue and a subtle sweetness. Unlike most risottos, you don’t need to warm the stock separately or add in small increments; just two doses with time in between allows the rice to slowly absorb the liquid while becoming wonderfully creamy. A dollop of mascarpone stirred in at the end takes this dish over the top. We like a final grating of sharp, nutty Parmesan cheese. You could also sprinkle crumbled bacon or toasted pecans over each serving.  

Ingredients

• 2 roasted sweet potatoes from BBQ-Stuffed Baked Sweet Potatoes, peeled
• 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 1/2 cups uncooked Arborio rice
• 5 cups unsalted chicken stock (such as Swanson), divided
• 1 teaspoon kosher salt, divided
• 2 tablespoons chopped fresh flat-leaf parsley
• 3/4 teaspoon freshly ground black pepper
• 1 ounce mascarpone cheese (1/4 cup)
• 1 ounce Parmesan cheese, grated (about 1/4 cup)

How to Make It

1. Place sweet potatoes in a food processor; process until smooth.
2. Heat oil in a Dutch oven over high. Add mushrooms, onion, 1 1/2 tablespoons sage, and garlic; sauté; 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in 1 cup sweet potato puree, 2 cups stock, and 1/2 teaspoon salt; bring to a boil (reserve remaining puree). Reduce heat to medium-high; simmer 8 minutes or until liquid is reduced by half, stirring frequently.
3. Add remaining 3 cups stock and 1/2 teaspoon salt; cook 25 minutes or until rice is tender, stirring occasionally. Remove pan from heat; stir in reserved sweet potato puree, parsley, pepper, and mascarpone. Divide risotto evenly among 6 shallow bowls; sprinkle with remaining 1 1/2 teaspoons chopped sage and Parmesan cheese.