Harissa-Roasted Sweet Potato Risotto
Red Chili Harissa olive oil packs a punch of heat, but paired with sweet potatoes and our golden pineapple white balsamic (available seasonally; you can also use white wine), the blow is softened a bit, becoming a sweet heat. Be sure to add in a lot of freshly grated Parmigiano Reggiano, which adds just the right savory saltiness.
Harissa-Roasted Sweet Potato Risotto
Red Chili Harissa oil packs a punch of heat, but paired with sweet potatoes and our pineapple balsamic, the blow is softened a bit, becoming a sweet heat. Be sure to add in a lot of freshly grated Parmigiano Reggiano, which adds just the right savory saltiness. Adapted from The Olive Oil & Vinegar Lover’s Handbook. This colorful dish serves 4 to 6.
Ingredients
Ingredients:
- 1 large orange sweet potato look for garnet yams
- 1/4 cup + 2 Tbsp, divided Sigona’s red chili Harissa olive oil
- At least 6 cups vegetable stock
- Optional: 6 strands saffron for color
- 2 shallots minced
- 1 1/2 cups Arborio rice
- 1/2 cup Sigona’s golden pineapple white balsamic or a fruit-forward white wine, such as Bell 2019 Lake County Sauvignon Blanc
- 1 tsp cumin
- 1/2 tsp ground coriander
- 1/2 cup freshly grated Parmigiano Reggiano plus more for serving
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F. Line a rimmed baking sheet with parchment.
- Slice sweet potato in half and brush with 2 Tbsp oil. Place cut-side down on the baking sheet and bake for 30 minutes. Flip and bake another 20 to 30 minutes, until fork tender. Set aside and mash lightly with a fork.
- Simmer stock and saffron on low in a covered medium saucepan to warm it.
- Heat remaining oil in a large sauté pan over medium heat. Add the shallots, cumin and coriander. Sauté for about 3 minutes, stirring constantly, until shallots are soft. Add the rice and stir to coat. Add balsamic to deglaze the pan, scraping up any brown bits.
- When the balsamic is just about absorbed, add a half cup of warm stock. Stir the mixture as the stock is absorbed, adding more by the half cup just as the previous pour is about all absorbed. This is a long process and requires constant stirring.
- After pouring in 4 ½ cups of stock, test the consistency of the rice. If it is still firm, add more stock and repeat the absorption process until tender. If it is ready, scoop out the sweet potato into the rice, discarding the skin. Add the cheese, and use a fork to mash the potato to incorporate it into the rice.
- Serve risotto immediately, with additional freshly grated cheese.
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