Mushroom And Sweet Potato Risotto Recipe
Italian risotto, white wine, garlic, parmesan, truffle oil, topped with sunny side up egg, feta, cilantro.
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Ingredients
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Main Ingredients
Aromatics
Seasoning
Method
Preparation
- 1
Prep the Sweet Potato and Mushrooms
Peel and dice the sweet potato into small cubes. Clean and slice the mushrooms.
- 2
Prepare the Broth
In a saucepan, heat the vegetable broth over low heat and keep it warm while you prepare the risotto.
Cooking Risotto
- 3
Sauté Aromatics
In a large skillet or saucepan, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- 4
Cook Sweet Potato and Mushrooms
Add the diced sweet potato and sliced mushrooms to the skillet. Cook for about 5-7 minutes until they begin to soften.
- 5
Add Rice
Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
- 6
Deglaze with Wine
Pour in the white wine and stir until it is mostly absorbed by the rice.
- 7
Add Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, stirring constantly. Wait until the broth is mostly absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 8
Finish with Cheese and Truffle Oil
Once the risotto is cooked, remove from heat and stir in the grated Parmesan cheese and truffle oil. Season with salt and black pepper to taste.
Frying Eggs
- 9
Cook Sunny Side Up Eggs
In a separate non-stick skillet, fry the eggs sunny side up until the whites are set but the yolks are still runny, about 3-4 minutes.
Plating
- 10
Serve the Risotto
Spoon the risotto into bowls. Top each serving with a sunny side up egg, crumbled feta cheese, and chopped cilantro.
