Scallop Risotto with Sweet Potato, Mushrooms, and Parmesan
Chef Shanna asked herself if risotto could get any creamier—the answer, as it happens, is yes. Here, she roasts sweet potato until mashable, then stirs it into a luscious Parmesan risotto for even smoother, even thicker spoonfuls. This boosts the natural sweetness of butter-seared bay scallops, and the earthy flavor of crispy roasted mushrooms.
Total cook time
- 1 vegetable bouillon cube
- 10 ounces cremini mushrooms
- 2 sweet potatoes
- 1 yellow onion
- 4 cloves garlic
- 1/4 ounce parsley
- 1 cup Arborio rice
- 1/2 cup white wine
- 1 1/4 pounds bay scallops
- 15 1/5 grams unsalted butter
- 2 ounces grated Parmesan cheese
- olive oil
- kosher salt
- black pepper
Preheat oven to 450°F. In a large high-sided pan, combine vegetable bouillon cube and 5.25 cups water; bring to a boil over high heat. Remove from heat; cover to keep warm. Wipe mushrooms clean with a damp paper towel; mince enough to yield .25 cup, then halve remainder through stems. Rinse remaining produce. Peel sweet potatoes (see recipe tip); cut into .5-inch cubes. Peel onion; cut into small dice. Mince garlic.
Line a baking sheet with foil. On 1 half of prepared sheet, toss sweet potatoes with 1 tablespoon olive oil, .5 teaspoon salt, and pepper as desired; arrange in a single layer. On other half, toss halved mushrooms with 1 tablepoon olive oil, .5 teaspoon salt, and pepper as desired; arrange in a single layer. Roast, mixing halfway through, until sweet potatoes are tender and mushrooms are browned, 18-20 minutes total.
While vegetables roast, roughly chop parsley leaves and stems, keeping separate. Heat 1 tablespoon olive oil in a large pot over medium-high heat. When oil is shimmering, add onion, garlic, minced mushrooms, and parsley stems. Sauté, stirring, until softened, 3-5 minutes. Add rice; cook, stirring, until toasted and translucent, 2-3 minutes. Reduce heat under pot to medium. Add wine; simmer until liquid is mostly absorbed, 1-2 minutes more.
Add warmed vegetable broth to pot with rice, reserving pan for the next step. Increase heat under pot to high and bring to a boil, then reduce heat to medium high and simmer, stirring occasionally to keep rice from sticking, until liquid is mostly absorbed and rice is tender, 15-20 minutes. Meanwhile, pat scallops dry with paper towel.
After 10 minutes of risotto simmering, heat butter and 1 tablespoon olive oil in pan from broth over medium-high heat. When butter is foamy, add scallops and sear, without stirring, 2 minutes (to keep them from sticking to the pan). Then, stir scallops and continue cooking until opaque and cooked through, 1 minute more. Remove pan from heat. Season with .5 teaspoon salt and pepper. Cover to keep warm.
Once roasted, using a fork or potato masher, gently mash sweet potatoes on baking sheet, then transfer to pot with risotto. Add half of Parmesan, 1 teaspoon salt, and pepper as desired, then stir to combine. Divide sweet potato risotto among serving plates. Top with seared scallops and roasted mushrooms. Garnish with remaining parsley and remaining Parmesan. Enjoy!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.