Creamy Sweet Potato Risotto with Garlic-Butter Shrimp

A cozy, elegant centerpiece for your Thanksgiving table

Sweet Potato Risotto with Garlic-Butter Sage Shrimp is a dish that brings warmth, richness, and a little touch of sophistication to the table. The natural sweetness of roasted sweet potato melts beautifully into creamy arborio rice, creating a velvety base that feels indulgent yet grounding. And when it’s paired with plump shrimp tossed in garlic-butter and crisp sage? It transforms into a dish that looks effortlessly elegant for Thanksgiving gatherings or intimate dinner parties at home.

On a festive table filled with classics, this risotto stands out with its soft amber hues, glossy finish, and the contrast of golden shrimp resting on top. The flavours feel like autumn layered on a plate — warm sage, caramel-sweet potato, mellow creamy rice, and the gentle bite of shrimp. Everything marries together in a way that feels both comforting and refined.

Styling this dish for your Thanksgiving spread is such a joy: a shallow plate, a sprinkle of crispy sage, and the shrimp arranged just slightly off-center for a natural, inviting look. It brings that restaurant elegance to your home table without ever feeling fussy.

And honestly, this is the perfect weather for it — warm enough to soothe, rich enough to satisfy, and festive enough to serve when hosting friends and family. Whether you enjoy it curled up at home or present it proudly as your Thanksgiving showstopper, it always feels special.

Preparation time: 10-15 minutes
Cooking time: 15-20 minutes
Serves:2-3

Ingredients

For the risotto:

• Arborio rice 1 cup
• Sweet potato (roasted and mashed) 1
• Onion (finely chopped) 1
• Garlic 2-3 cloves
• Butter 3 tbsp
• Olive oil 2 tbsp
• Warm vegetable or chicken stock, 4 cups
• Grated parmesan ½ cup
• Salt and pepper to taste

For the garlic-butter sage shrimp:

• Shrimp, cleaned and deveined 12–15 medium
• Butter 2 tbsp
• Olive oil 1 tbsp
• Sage leaves 4–5
• Garlic, thinly sliced 2 cloves
• Salt and pepper
• Chili flakes (optional)

Method

1. Roast the sweet potato at 200°C until soft. Scoop, mash, and keep aside. Warm olive oil and butter in a pot.
2. Sauté the chopped onion until smooth, then add the garlic. Add the arborio rice and toast it gently for a minute — this helps each grain stay firm while absorbing maximum flavour.
3. Mix in the mashed potatoes, then pour in the warm stock one ladle at a time, stirring gently and allowing the rice to absorb each addition before adding more. Continue adding stock until the risotto becomes creamy and tender.
4. Turn off the heat and stir in the parmesan. Adjust seasoning and keep warm. Heat butter and olive oil in a pan. Add the sage leaves and let them crisp.
5. Remove them and set aside. In the same butter, sauté the garlic until fragrant, then add the shrimp. Season with salt, pepper, and chili flakes.
6. Cook until just pink and juicy. Spoon the creamy risotto into wide bowls.
7. Arrange the garlic-butter shrimp. Add the crispy sage and a small drizzle of melted butter. Finish with fresh parmesan.

Note: I added the extra butter (used to cook the shrimp) and incorporated shrimp flavour, some leftover crispy sage leaves, into the risotto for an extra creaminess and flavour boost.