How to Make Sweet Potato & Kale Breakfast Risotto
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In a large saucepan, heat olive oil over medium heat. Add shredded sweet potato and sauté for 2 minutes.
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Stir in arborio rice and cook for 1 minute.
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Add vegetable broth, bring to a simmer, cover, and cook for 10 minutes, stirring occasionally.
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Add kale, recover, and cook for 5 additional minutes until rice is creamy and veggies are tender.
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Remove from heat; stir in cheddar cheese, salt, and pepper until cheese melts. Serve hot.
Pro Tips for Perfect Sweet Potato & Kale Breakfast Risotto
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of arborio rice, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Sweet Potato & Kale Breakfast Risotto?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Sweet Potato & Kale Breakfast Risotto?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for arborio rice?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.