Mushroom Sweet Potato Risotto

March 21, 2017

Shiitake mushrooms and sweet potatoes combine to create amazing flavor in this creamy, scrumptious mushroom sweet potato risotto. It’s perfect for both family dinners and entertaining.

2 medium sweet potatoes
4½ cups chicken stock
4 slices bacon
1 tbsp olive oil
2 (4 oz) pkgs shittake mushrooms, sliced
½ medium red onion, chopped
3 large cloves garlic
1½ cups arborio rice
1 tbsp fresh thyme, minced
1 tsp dried sage (or 1 tbsp fresh)
1 tsp salt, divided
½ tsp black pepper
1 cup dry white wine
¼ cup mascarpone cheese
¼ cup grated parmesan cheese
2 tbsp fresh parsley, finely chopped

Poke both sweet potatoes with a fork. Microwave on high for 5 minutes, until potatoes are tender. Allow to cool and then cut in half and scoop potato out of the skin. Puree with an immersion blender, food...
See the full directions on my site

Nutritions

Calories
635

Sodium
1201mg
50% DV

Fat
30g
47% DV

Protein
21g
42% DV

Carbs
66g
22% DV

Fiber
8g
33% DV