Oven-Baked Risotto with Sweet Potato and Kale

Enjoy this easy to prepare baked risotto filled with heart-healthy kale and sweet potato. A filling, oven-baked dish that’s made in one-pot so cleanup is a breeze!

Oven-Baked Risotto with Sweet Potato and Kale

Soft, creamy risotto with sweet potato (or yam) and kale is great as a main dish or as a side.

Due to the starch in the arborio rice, the risotto will come out naturally creamy and rich, while the sweet potatoes and kale will be tender.

If you don’t like kale (how dare you?! Just kidding…), feel free to leave it out or substitute with spinach. The sweet potato adds great texture and a sweet flavour (that sounds redundant, doesn’t it?) that is delicious and full of vitamins and minerals too. It’s also healthier than the traditional risotto since there is no butter or cheese in this version.

This is not a traditional risotto given that it is baked in a Dutch oven or an ovenproof pot with a lid. This method is for those days when you don’t feel like standing over the stove and stirring while adding liquid to the risotto until it is ready. It leaves you with more time to sit back on the couch, wind down from your day, and enjoy a glass of white wine.

Once baked, most of the liquid will be absorbed and the rice is thick and creamy. I like it straight out of the oven and into my mouth; however, if you are used to that extra liquid, you can add a little broth (and parmesan cheese or butter if you like) at the end to get an even creamier consistency.

This recipe uses white wine and, from my limited experience, not all white wine is vegan. If this is a priority, make sure you are getting a vegan-friendly wine or use a substitute such as more broth, or a small amount of diluted apple cider vinegar, lemon juice, or apple juice. The flavour profile will change based what you decide to use.

I hope you enjoy this recipe!

Bowls of sweet potato, onion, kale, arborio rice, vegetable broth, and herbs.

Mise en place {see Ingredients for amounts}. Preheat the oven to 400 degrees F.

A Dutch oven containing arborio rice. onions, garlic, herbs,and white wine.

In a Dutch oven, at medium-high heat, stir in the onion, garlic, and herbs, until onion is translucent. Add white wine and stir until wine is completely absorbed.

A Dutch oven full of sweet potato, kale, arborio rice, and vegetable broth.

Add the sweet potato and vegetable broth and bring to a boil. Stir in kale. Season with salt and pepper.

A Dutch oven full of vegetarian, gluten-free sweet potato and kale baked risotto.

Bake for 20 minutes, until most of the broth is absorbed.

A Dutch oven full of vegetarian, gluten-free sweet potato and kale risotto with green oven mitt to its side.

Season with salt and pepper. Plate and enjoy!

A Dutch oven and a white plate full of vegetarian, gluten-free sweet potato and kale risotto.
Oven-Baked Risotto with Sweet Potato and Kale

Oven-Baked Risotto with Sweet Potato and Kale

Yield: 4 as a main dish
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Enjoy this easy to prepare baked risotto filled with heart-healthy kale and sweet potato. A filling, oven-baked dish that’s made in one-pot so cleanup is a breeze!

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • ¼ tsp dried rosemary
  • ¼ tsp dried thyme
  • ½ tsp dried oregano
  • Salt and pepper
  • 1 ½ cup arborio rice
  • ½ cup dry white wine (I used Sauvignon Blanc)
  • 4 cups vegetable broth
  • 4 cups (475 g) sweet potatoes, peeled and diced
  • 4 packed cups kale, stems removed and chopped

Instructions

  1. Preheat the oven at 400 degrees F.
  2. In a medium Dutch oven (or heavy ovenproof pot with lid) at medium-high heat, heat the oil and add the onion, garlic, and herbs, stirring until the onion is translucent, about 2-3 minutes.
  3. Add the rice and stir to coat with the oil, about 1 minute. Pour in the wine, then stir and cook until the wine is absorbed. Add in the broth and sweet potato. Bring it to a boil and stir in the kale. Season with salt and pepper.
  4. Cover with the lid and bake in the oven for 20 minutes, until almost all the liquid is absorbed and the rice is just tender. Salt and pepper to taste. Serve immediately.

Notes

  • If you do not want to use wine, just use more broth. I also like to substitute with 2 tbsp of apple cider vinegar and ½ cup of water to get an acidic, sweet flavour.
  • Recipe adapted from Martha Stewart’s Butternut Squash Baked Risotto.
  • To keep this recipe vegetarian, make sure that the parmesan you choose is made without animal rennet; look at the cheeses' ingredient list for vegetable rennet or microbial enzymes.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 399 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 790mg Carbohydrates: 70g Net Carbohydrates: 0g Fiber: 7g Sugar: 6g Sugar Alcohols: 0g Protein: 9g
Nutritional values are estimated based on the ingredients used by the author; your ingredients may differ. These values are calculated using Nutritionix.


8 thoughts on “Oven-Baked Risotto with Sweet Potato and Kale”

  • oooh yum! i love risotto, and i have some kale (i got it for free a couple days ago from a community garden, which pretty much made my day) in the fridge, so this sounds perfect (:

  • I never make risotto because it’s always so time consuming and hands on. I like that oven does all the work with this one and it still gets that nice and creamy risotto texture!!

  • :O What a amazing idea Marie! Risotto without babysitting!! 😀 haha I’d need to fight my dogs for the kale but that’s okay haha I’m sure they won’t mind if I steal their stash.

  • You had me at "one-pot!" I love recipes that take care of themselves! While I’m not a complete lover of kale (yet!), I keep trying. Do you think substituting butternut squash for the sweet potatoes would work? Either way, I can’t wait to try this yummy risotto recipe out!

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