Sweet Potato & Kale Breakfast Risotto | 30-Minute One-Pot Meals

🛒 About Sweet Potato & Kale Breakfast Risotto

1/2 cup arborio rice
2 cups low-sodium vegetable broth
1 medium sweet potato, peeled and shredded
1 cup chopped kale
1/2 cup shredded sharp cheddar cheese
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

👨‍🍳 How to Make Sweet Potato & Kale Breakfast Risotto

In a large saucepan, heat olive oil over medium heat. Add shredded sweet potato and sauté for 2 minutes.
Stir in arborio rice and cook for 1 minute.
Add vegetable broth, bring to a simmer, cover, and cook for 10 minutes, stirring occasionally.
Add kale, recover, and cook for 5 additional minutes until rice is creamy and veggies are tender.
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: You can prepare ingredients the night before and cook fresh.
Storage: Store leftovers in an airtight container for up to 3 days.
Substitutions: Feel free to swap vegetables or proteins based on preference.
Cooking Time: Adjust cooking time based on your equipment and preferences.

❓ Frequently Asked Questions

Can I make this ahead?

Yes, prepare components in advance and assemble or reheat before serving.

Can I swap ingredients?

Absolutely—adjust proteins, vegetables, or spices to fit your preferences.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days; reheat gently.