Sweet potato and sage risotto with browned butter and pepitas

Sweet Potato and Sage Risotto Recipe with Brown Butter and Pepitas

This risotto is a cozy option for the cool days of the year, combining the sweetness of sweet potato with the earthy fragrance of sage. The brown butter adds a touch of depth to the creamy texture, while the pepitas offer a crunchy contrast. A Mexican dish based on natural ingredients to create authentic and comforting flavors.

Preparation time

To prepare this risotto with ideal results, it is important to respect the cooking and preparation times. Here are the details:

• Preparation: 15 minutes
• Cooking: 25 minutes
• Total: 40 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

For the risotto

• ½ tablespoon of olive oil
• ¼ white or yellow onion, finely chopped
• 1 large sweet potato, peeled and cut into 1.5 cm cubes
• 1 tablespoon of minced garlic
• ½ cup steel cut oats
• 1 cup chopped spinach
• 3 cups vegetable broth
• ¼ cup grated Parmesan cheese
• ½ tablespoon of butter
• Yellow lemon juice for serving
• Salt and pepper to taste
• Pepitas for garnish

If at any time you don't find steel cut oats, you can substitute it with arborio rice for risotto. Keep in mind that cooking time varies and more liquid will be needed.

Utensils we will use

• Large pot or deep skillet
• Knife and cutting board
• Spoon or spatula for stirring
• Measuring cup or glass
• Cheese grater
• Strainer for washing spinach leaves

Preparation

1. Prepare the risotto base

1. Prepare ingredients: Wash and dry the spinach, finely chop the onion and garlic. Peel and cut the sweet potato into uniform 1.5 cm cubes so they cook evenly.
2. Sauté onion and sweet potato: Heat olive oil in a large pot over medium-high heat. Add the chopped onion and sweet potato cubes. Cook for approximately 4 minutes or until the onion is slightly translucent and the sweet potato begins to soften.
3. Add garlic and oats: Incorporate the chopped garlic and steel-cut oats, mixing well so that the grains are coated with the oil and the aroma of the garlic.

2. Cooking with broth

1. Incorporate broth: Pour in the 3 cups of vegetable broth and raise the heat until it boils. Stir well to scrape up the caramelized flavors from the bottom of the pot.
2. Cook with lid: Once it boils, reduce the heat to medium and cover the pot. Cook for 10 minutes so that the oats absorb the liquid and begin to soften.
3. Second cooking: Uncover the pot, reduce the heat to low and cook for another 10 or 15 minutes uncovered, stirring occasionally to obtain a creamy texture similar to a classic risotto.

3. Finish the risotto

1. Add spinach: Incorporate the chopped spinach, turn off the heat and mix so that the residual heat softens it without losing its color or texture.
2. Season and enrich: Add the grated Parmesan cheese and butter, mix until well integrated, adjust salt and pepper to your taste and the seasoning level of the broth used.

4. To finish and serve

Serve the risotto very hot, garnished with toasted pumpkin seeds for a crunchy touch and add a little yellow lemon juice which provides a balancing acidity that highlights the autumnal flavors and the browned butter. This combination of textures and aromas makes this Mexican dish an ideal comforting meal during cool seasons.

Benefits of natural ingredients in this risotto

The use of natural ingredients, such as sweet potato and fresh spinach, provides essential vitamins and minerals, while steel-cut oats are an excellent source of fiber, which aids digestion and provides satiety. The brown butter not only intensifies the flavor but also adds beneficial fatty acids in moderation. Sage, in addition to its distinctive aroma, contains antioxidants that complement this dish without complicating preparation. Therefore, choosing natural products guarantees a healthier and more authentic balance.

How to use brown butter to enhance flavor

The brown butter is obtained by slowly melting butter until the milk solids caramelize and a very characteristic nutty aroma is acquired. For this recipe, it is essential to prepare this butter well because its flavor is a protagonist in combination with sage and sweet potato.

To make it, melt the butter over medium-low heat in a pan until it begins to brown and release a nutty aroma. Avoid burning it, as it would make the dish bitter. You can add a few sage leaves to the hot butter to infuse the aroma just before incorporating it into the risotto. If you don't have prepared browned butter, use regular butter and cook it carefully to achieve a similar effect.

Homemade trick for brown butter

If you don't have a thermometer, observe the color changing from pale yellow to medium golden and listen for a soft crackle. At that moment, remove the pan from the heat to prevent it from burning. Use immediately so its flavor is fresh and you can combine it with the pumpkin seeds which provide texture and a very pleasant toasted flavor.

Characteristics of steel-cut oats and how they influence risotto

Steel-cut oats, also known as steel cut oats, are whole oats chopped into pieces that take longer to cook compared to traditional oats. Their firmer texture and slow starch release process make them perfect for simulating a risotto with rice.

By cooking it slowly and stirring it, the oats release their starch, forming that characteristic creamy texture, but with a slightly chewier touch than rice. This makes it an interesting alternative for those looking for variety or options with more fiber and a lower glycemic index.

If you don't have steel-cut oats, you can soak them overnight to speed up cooking. However, it is important to control the amount of broth during cooking to prevent it from becoming dry or too liquid.

Importance of sage in the balance of autumnal flavors

The sage is an aromatic herb that perfectly complements the sweet flavors of sweet potato and browned butter. Its slightly earthy aroma and potent flavor help balance the richness of the risotto and provide the characteristic autumnal touch to this dish.

To make the most of its aroma, it is recommended to add the fresh leaves in the final stage or infuse it in browned butter to intensify the flavor without overpowering other ingredients. Additionally, sage offers digestive benefits that make it a star ingredient in comfort food.

Incorporate pepitas as a contrast and source of flavor

The pumpkin seeds, known as pumpkin seeds, offer a crunchy touch that captivates the palate with the contrast of textures. By lightly toasting them before serving, they release a nutty flavor that complements the browned butter and adds an attractive visual element to the risotto.

It is important not to over-toast them to prevent bitterness. A few minutes in a dry pan over medium heat are sufficient. Consider serving them right at the end to maintain their freshness and texture.

Suggestions for a complete risotto experience

This risotto pairs very well with light dishes such as a baked chicken breast with glaze or with a side of warm asparagus. You can complement it with a fresh salad to balance the creamy texture of the risotto.

For a more festive option, this dish is also enriched with nuts or a touch of risotto with shrimp and asparagus, where the maritime flavor enhances the sweetness of the sweet potato.