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Ham & Sweet Potato Risotto

Presented by:
Land O' Lakes
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A creamy combination of rice, ham and sweet potatoes makes a colorful and delicious dish.

Recipe Prep Time
Prep Time
20 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
50 min
Recipe Servings


4 cups chicken broth

1 cup water

Half Stick (1/4 cup) Land O Lakes® Butter with Olive Oil & Sea Salt*

1 medium (1/2 cup) onion, chopped

1/2 teaspoon finely chopped fresh garlic

1 1/2 cups Arborio rice or short grain white rice

2 medium sweet potatoes, peeled, cut into 1/2-inch cubes

1/2 teaspoon salt

1/2 pound (2 cups) cooked ham, cut into 1/2-inch cubes

1/2 cup Land O Lakes® Half & Half

1 tablespoon chopped fresh oregano leaves**

1/2 cup grated Parmesan cheese

Freshly ground pepper 

 *Substitute Land O Lakes® Butter. 

**Substitute 1 teaspoon dried oregano leaves.


Place broth and water in 4-quart saucepan; cook over medium heat until mixture just comes to a boil. Keep warm.

Meanwhile, melt 2 tablespoons butter in 12-inch skillet over medium heat until sizzling; add onion and garlic. Cook 1-2 minutes or until just softened. Add rice; continue cooking, stirring constantly, 2-3 minutes or until rice just starts to brown.

Stir in 1 cup broth, sweet potatoes and salt. Cook, stirring occasionally, until liquid is almost absorbed. Continue adding broth 1/2 cup at a time, stirring occasionally, 19-21 minutes or until liquid is absorbed each time and rice is almost tender.

Stir in ham, remaining 2 tablespoons butter, half & half and oregano. Cook, stirring often, 5-6 minutes or until rice is tender and liquid is absorbed. Stir in cheese. Season to taste with freshly ground pepper.

Recipe Tip 

For the best color and flavor, use deep-colored sweet potatoes, such as dark orange or red.


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