Sweet Potato Risotto

This is the last recipe for Gruyere, but you will love this unique flavor it gives the risotto in this sweet potato risotto recipe.

Sweet Potato Risotto


  • 1 ½ cup Gruyere cheese
  • 2 sweet potatoes (cubed) 
  • 3 tbsp olive oil 
  • 1 onion (diced) 
  • 2 cloves of minced garlic
  • 2 cups arborio rice
  • Approximately 5 cups hot vegetable stock
  • 2 sprigs of rosemary 
  • 1 tbsp. Dried cranberries 
  • ½ cup fresh spinach 
  • Salt and Pepper


  1. 2 tbsp of oil in a pan with sweet potatoes, saute until golden brown. 
  2. Set potatoes aside, in the same pan, use the remaining oil and saute onions and garlic. 
  3. Add arborio rice, stir until rice is coated with oil. 
  4. Add stock in three stages, each time you add water, let liquid reduce by half of and then add more, repeat. 
  5. Mix sweet potatoes, spinach, cranberries, and rosemary together. 
  6. Add potato mixture to rice.
  7. Add cheese
  8. Add salt and pepper as desired for taste.
Chelsea Escobar
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