Cozy up with a comforting, garlic-packed risotto that blends the earthy sweetness of roasted sweet potatoes with the umami flavor of mushrooms and bold garlic seasoning. This Sweet Potato Mushroom Risotto recipe is creamy, satisfying, and full of rich flavor thanks to Lesley Elizabeth Oh! So Garlic! Seasoning and extra virgin olive oil.
Sweet Potato Mushroom Risotto with Oh! So Garlic!
This easy, elegant risotto makes an excellent side dish or a hearty vegetarian main. It’s made with Arborio rice for that classic creamy texture and finished with mascarpone, Parmesan, and a bright touch of lemon juice.
Ingredients:
- 1 pound sweet potatoes, roasted and peeled
- 2 tablespoons extra virgin olive oil
- 3 cups thinly sliced shiitake or portabella mushrooms
- 1 cup finely chopped yellow onion
- 4 tablespoons Oh! So Garlic! Seasoning
- 1½ cups Arborio rice
- 5 cups chicken stock, divided
- 1 teaspoon salt, divided
- ¾ teaspoon freshly ground black pepper
- ¼ cup mascarpone cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- ½ teaspoon fresh squeezed lemon juice
Instructions:
1. Prepare the Sweet Potatoes:
Place roasted sweet potatoes into a food processor and blend until almost smooth. Set aside.
2. Sauté the Base:
In a Dutch oven or heavy-bottomed pot, heat extra virgin olive oil over medium-high. Add mushrooms, onion, and Oh! So Garlic! Seasoning; sauté for 5 minutes until fragrant and tender.
3. Start the Risotto:
Add Arborio rice to the pot and cook for 1 minute, stirring constantly. Stir in 1 cup of the sweet potato puree, 2 cups of chicken stock, and ½ teaspoon salt. Bring to a boil, then reduce heat and simmer for 8 minutes, stirring frequently until the liquid reduces by half.
4. Add More Stock & Finish:
Pour in the remaining 3 cups of chicken stock and ½ teaspoon salt. Cook for about 25 minutes or until the rice is tender and creamy, stirring occasionally. Remove the pan from heat and stir in the remaining sweet potatoes, black pepper, mascarpone, and lemon juice.
5. Serve & Garnish:
Divide the risotto into 6 bowls. Top each with chopped parsley and grated Parmesan cheese. Serve warm and enjoy!
Why You'll Love This Risotto:
- Infused with Oh! So Garlic! Seasoning for bold flavor
- Creamy and rich from mascarpone and Parmesan
- Perfect balance of sweet, savory, and garlicky
- Great vegetarian option or side dish
This garlic-forward risotto brings out the best of Lesley Elizabeth’s signature Oh! So Garlic! blend. A must-try for garlic lovers!
Looking for more creative recipes? Browse our full collection of flavor-packed dishes using our infused oils and seasonings on our recipe page here.