Sweet potato and sage risottoby Brenda Stevens |
| Preperation time: 10 mins Cooking time: 30 mins Serves: 2 |
| Recipe Ingredients |
| 1 medium sweet potato, peeled and cut into
chunks; 1 tbsp olive oil; 25g butter; 1 small onion, finely chopped; 125g risotto rice; 1/2 tsp dried sage; 450ml hot vegetable stock; freshly grated parmesan to serve |
| Recipe Method |
| Put the sweet potato chunks on a roasting tin
and sprinkle with half a teaspoon of oil and season. Roast in the
oven 200c/gas 6 for about 25 minutes until tender. Meanwhile heat half of the butter and remaining oil in a pan and gently cook the onion for about 8 minutes. Add the rice and sage and mix until all the grains are coated with oil. Add about a quarter of the stock, stirring until absorbed. Add the next quarter again stirring until absorbed. Repeat until all the stock has been absorbed (this will take about 20 minutes). Near the end of cooking, stir in the remaing butter and the roasted sweet potato. Heat through and season. Serve with the parmesan shavings sprinkled on top. |
| More recipes: |
| Sweet potato
crisps Butternut squash risotto Oven-baked risotto Mushroom and bacon risotto Sun-dried tomato risotto |
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