Sweet Potato Risotto With Fontina

Sweet potatoes make this risotto seasonal, while jalapeño chiles give it a kick.





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November 2008

Product Reviews / Main Nibbles / Cheese

Fall Cheese Recipes

Page 7: Sweet Potato Risotto With Fontina


This is Page 7 of an eight-page article. Click the links below to navigate among the pages. Learn more about cheese by skimming through our Cheese Glossary.

All-Cheese Dinner Menu


Sweet Potato Risotto With Fontina

This delectable risotto was developed by Chef Michael Foley, of the famous Printer’s Row restaurant in Chicago. It incorporates fontina, an Italian melting cheese, and nutritious sweet potatoes. Then you kick the heat up by adding jalapeño chiles.

Yields 4 servings.


  • 1 tablespoon olive oil
  • 1/2 medium onion, finely chopped
  • 1 clove garlic, minced
  • 1/4 cup jalapeño peppers, finely
  • 1 cup arborio rice
  • 3 cups chicken stock, divided
  • 4 tablespoons orange liqueur
  • 3 tablespoons butter
  • 1 cup sweet potato, diced and
  • 1/2 cup spinach
  • 1/2 cup fontina, grated (plus
    additional to garnish)
  • Salt and pepper to taste
Roth Kase fontina cheeseRoth Käse’s Mezzaluna fontina cheese.


  1. Heat olive oil in a large skillet over medium heat; sauté onions until translucent. Add garlic, jalapeño chiles and rice; cook for 5 minutes, stirring occasionally
  2. Stir in 1 cup of chicken stock until most of liquid is absorbed. Repeat with remaining stock.
  3. Stir in remaining ingredients until well combined and serve immediately.
  4. For service, garnish with additional fontina.


Next Recipe: Buttermilk Blue Ice Cream With Port-Poached Pears

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