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Roasted Sweet Potato Risotto with Peas, Parmesan & Gruyere : A Cookalong Original

Main photograph of prepared recipe.

Warm, creamy, savory and sweet. Creamy herbed rice with two cheeses surrounds veggies that all get sweeter when you cook them. This is comfort food at its finest. Homey yet elegant, and yes, you CAN do this!

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Difficulty Level



Needed Items


  • 40 minutes prep (unless you cook the sweet potatoes in a faster way)
    30 minutes cooking/stirring


  • 2 cups diced sweet potatoes, roasted (listen for how-to)
    1 1/2 cups Arborio rice
    4 cups chicken stock
    1/2 cup white wine
    1 medium shallot or 1/2 small onion, chopped
    3 Tbsp butter, divided
    1 Tbsp vegetable oil
    1 clove garlic
    1/2 tsp powdered (rubbed) sage
    1/2 tsp cumin
    1/2 tsp salt
    Fresh ground pepper, to taste
    1 cup frozen peas
    1 cup shredded Gruyere cheese
    1/4 cup Parmesan cheese

Number of Servings

  • 4 as a main dish, 6-8 as a side dish


  • 1-2 quart saucepan
    3-4 quart saucepan
    Long-handled wooden or silicone spoon
    Garlic press
    Grater or food processor
    Rimmed cookie sheet
    Time and patience


  • Roast sweet potatoes (Instructions at the top of the podcast)
    Chop onion or shallot
    Heat chicken stock (Instructions at the top of the podcast)
    Grate Parmesan
    Shred Gruyere
    Set peas out to defrost
    Set all ingredients out close to hand (Instructions at the top of the podcast)

Additional Notes

If you want more protein, stir in some diced rotisserie chicken at the same time as the sweet potatoes and peas. Add some crispy fried sage as a garnish, like I did in the top photo!