Sweet Potato Risotto is a creamy, comforting dish that’s perfect for kids. Made with tender rice, naturally sweet mashed sweet potatoes, and a mild cheesy flavor, this dish is both nutritious and delicious. It’s a great way to introduce little ones to new textures while sneaking in extra vitamins and fiber!
Why You’ll Love This Recipe
- Kid-friendly and naturally sweet
- Creamy texture that’s easy to eat
- Packed with nutrients from sweet potatoes
- Mild flavors with a hint of cheese
- Great as a main dish or side
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Sweet potato (peeled and cubed)
- Arborio rice (for a creamy texture)
- Chicken or vegetable broth (low-sodium for kids)
- Butter (or olive oil for a dairy-free option)
- Onion (finely chopped)
- Garlic (minced, optional)
- Parmesan cheese (grated)
- Milk or heavy cream (for extra creaminess, optional)
- Salt (optional, for older kids)
Directions
- Cook the sweet potato: Boil or steam the sweet potato cubes until soft, then mash them and set aside.
- Sauté the aromatics: In a saucepan, melt butter and sauté the onion (and garlic if using) until soft.
- Toast the rice: Add arborio rice and stir for 1-2 minutes until slightly translucent.
- Add the broth: Gradually add warm broth, one ladle at a time, stirring continuously until absorbed before adding more.
- Incorporate the sweet potato: Once the rice is tender (about 15-20 minutes), stir in the mashed sweet potato.
- Finish with cheese: Mix in parmesan cheese and a splash of milk or cream for extra creaminess.
- Serve warm: Let cool slightly before serving to kids.
Servings and Timing
- Servings: 3-4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Dairy-Free: Use olive oil instead of butter and skip the cheese.
- Extra Veggies: Add peas, carrots, or spinach for more nutrients.
- Protein Boost: Stir in shredded chicken or cooked lentils.
- Spiced Up: Add a pinch of cinnamon or nutmeg for extra warmth.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze in portions for up to 1 month. Thaw overnight in the fridge.
- Reheating: Warm in a pan with a splash of broth or milk to maintain creaminess.
FAQs
Is risotto safe for babies?
Yes! Just ensure the texture is soft and easy to swallow. Skip the salt for babies under 1 year old.
Can I use regular rice instead of arborio?
Arborio rice is best for creaminess, but short-grain rice can work.
How do I make it less sticky?
Add a little extra broth or milk before serving to loosen the texture.
What age is this suitable for?
This risotto is great for babies (mashed), toddlers, and older kids.
Can I make this ahead of time?
Yes! Reheat with extra liquid to bring back the creamy texture.
Can I add protein?
Yes, shredded chicken, turkey, or lentils make great additions.
What cheese works best?
Parmesan is mild and kid-friendly, but you can also use cheddar.
Can I make this in an Instant Pot?
Yes! Use the sauté function for steps 2-3, then pressure cook for 6 minutes with broth before stirring in sweet potatoes and cheese.
How do I prevent the rice from sticking?
Stir frequently and add broth gradually to keep it creamy.
Can I add a crunchy topping?
Yes! Toasted breadcrumbs or crushed crackers can add fun texture for older kids.
Conclusion
Sweet Potato Risotto is a delicious, nutrient-packed dish that kids will love. With its creamy texture, natural sweetness, and mild cheesy flavor, it’s a comforting meal that’s perfect for any age. Try it today for a wholesome, kid-approved meal!
Print
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Description
This Sweet Potato Risotto for Kids is creamy, comforting, and packed with nutrients! Made with wholesome ingredients like arborio rice, sweet potatoes, and mild cheese, it’s a delicious meal that kids will love. Perfect for a cozy dinner or lunch!
Ingredients
- 1 cup arborio rice
- 1 tbsp butter or olive oil
- 1 small onion, finely chopped
- 1 cup mashed sweet potatoes (roasted or steamed)
- 4 cups low-sodium vegetable or chicken broth (warmed)
- 1/2 cup milk (or heavy cream for extra creaminess)
- 1/2 cup shredded mild cheddar or Parmesan cheese
- 1/2 tsp salt (optional, for older kids)
- 1/4 tsp black pepper (optional)
- 1 tbsp fresh parsley (for garnish)
Instructions
- Sauté the Onion & Rice:
- In a large pan, melt butter over medium heat.
- Add chopped onion and cook until soft (about 2-3 minutes).
- Stir in arborio rice and cook for another minute, stirring frequently.
- Cook the Risotto:
- Add 1 cup of warm broth, stirring constantly until absorbed.
- Continue adding broth, 1/2 cup at a time, stirring until the rice is creamy and tender (about 18-20 minutes).
- Add Sweet Potatoes & Cheese:
- Stir in mashed sweet potatoes and milk.
- Add shredded cheese and mix until smooth.
- Serve & Garnish:
- Sprinkle with fresh parsley and serve warm!
Notes
- Use butternut squash instead of sweet potatoes for variation.
- Skip salt and pepper for babies under 1 year old.
- Can be stored in the fridge for up to 3 days and reheated with a splash of milk.
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