Rosemary Sweet Potato Risotto

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  • Total Time: 1 hrs 10 mins
  • Hands-on Time: 1 hrs
  • Makes: 5 servings

Pair minty-sweet rosemary with wholesome sweet potato in this creamy, vibrantly colored risotto.


  • 4 cups reconstituted Frontier Co-op Low-Sodium Vegetable Broth Powder

    2 teaspoons Frontier Co-op Rosemary, crumbled

    1 tablespoon extra-virgin olive oil

    2 shallots (about 1/3 cup), minced

    2 cups arborio rice

    1/2 cup white wine

    3 cups peeled and shredded sweet potatoes

    1 ounce grated Parmesan cheese

    1 ounce shredded white cheddar cheese

    1 pinch Frontier Co-op Sea Salt, or to taste


    1. In a pot, combine vegetable broth and crumbled rosemary. Bring to a boil then reduce to a simmer. Keep warm while making risotto.
    2. In a skillet with high sides, heat olive oil over medium-low heat. Add shallots; cook for 2 to 3 minutes, until tender. Add rice and cook for another 2 to 3 minutes until rice turns slightly translucent and begins to brown.
    3. Reduce heat to low and stir in white wine. Stir and cook rice until wine is mostly absorbed, then add 1/2 cup of the heated vegetable broth. Continue to stir, occasionally adding vegetable broth 1/2 cup at a time. Repeat until rice is nearly tender, 30 to 35 minutes.
    4. Stir in shredded sweet potatoes and continue adding vegetable broth. Cook for about 10 to 12 minutes, until sweet potatoes are tender and liquid is fully absorbed. Remove from heat and stir in cheeses. Add sea salt.



    Depending on cook top, more or less liquid may be needed.

    To reconstitute the broth powder, add 8 Tbsp. broth powder to 4 cups boiling water; simmer 1-2 minutes.

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