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Sweet Potato and Chanterelle Risotto

My parents' neighbour gave me a massive basket of freshly picked chanterelles, and sweet potatoes were on sale again, so this naturally came out of it. The flavouring was a little non-traditional but felt appropriate to the encroaching autumn, and it was deliciously warm and filling after a long day out and about with friends.


2 tbsp olive oil

3 c arborio rice

7 c whey (approx)

1 tsp rosemary

3-4 sweet potatoes, chopped

1 tsp cinnamon

1 tsp thyme

2 - 2 1/2 tsp Urfa Biber

2 c milk

1-2 c cheese, grated

3 tbsp butter

Salt and pepper to taste

3c chanterelles

2-3 tbsp butter

1) Heat oil in a heavy-bottomed saucepan. Add rice and rosemary and sauté until the rice is translucent. Add whey 2 c at a time and sweet potato pieces, and cook over medium-low heat, stirring regularly, until the liquid is absorbed. Stir in spices. Reduce heat and cover.

2) Sauté chanterelles in butter, and add them and their liquid to the risotto, stirring to incorporate thoroughly. Stir in cheese and enough milk to achieve desired thickness and consistency. Add butter just before plating.

Some of the flavouring was admittedly because I used a little too much whey in my rush to get it cooking before running off to bathe Little One. I then discovered that it was too acidic and a little flat and so added a bit of this and a bit of that to compensate. It also ended up ready long before Little One, overtired after a long day, actually consented to go down, so I added milk to keep it moist. Flavours ended up all over the place, and initially, I wasn't sure about it, especially when the feedback I got about it was "interesting" and "different", but then pulling out leftovers a few days later, I was pleasantly surprised and really enjoyed the flavour combinations.

Some of the leftovers we turned into arancini balls, using them to try out my new airfryer. I made balls of the leftover rice and rolled them in cheese the first night. That got a little messy, so the second time around, I rolled them in breadcrumbs instead, mixing the cheese into the risotto to thicken it a little in the hopes of getting it to hold its shape better. The first batch I stuffed with some of my Fromage blanc too. These were really tasty and I was very pleased with them for a first attempt at arancini, but they were phenomenally messy. I might need to start with a stiffer, less creamy risotto next time.

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