Another sweet potato recipe here, as I seem to be going through a crazy phase where sweet potatoes are the only thing I want to eat. Okay, maybe not the ONLY thing, but I am definitely going through an obsessed phase, and so when I saw a recipe for roasted sweet potato risotto, I thought I should change it up a bit and give it a go. I can guarantee you that this dish was delicious and I finished every last bite of it. I’ve adapted the original recipe quite heavily, as I didn’t want bacon, only wanted it to serve 2 and I wanted to add some pine nuts and a different kind of cheese on top. However, I’m sure the original recipe, over at How Sweet It Is would still be just as yummy. Anyway, here’s the recipe, with some photos, just in case you need to be convinced.
About 200g sweet potato, peeled and chopped
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
30g unsalted butter
1 small onion
170g arborio rice
125ml white wine
450ml hot vegetable stock
50g cheese of your choice (I used wensleydale, but parmesan, cheddar, or anything similar would be fine)
2 tablespoons pine nuts
Preheat your oven to 200 degrees C. In a bowl, combine the chopped sweet potatoes with 2 tablespoons of the olive oil, salt, pepper and nutmeg, ensuring you coat the pieces fully. Spread the pieces on a cooling rack on top of a baking sheet and cook for 25 minutes, when they will be soft.
While the potatoes are roasting, heat a large frying pan over medium heat. Add in the remaining tablespoon of olive oil and the butter. Chop the onion and add to the saucepan. Cook for 3 minutes until soft. Add the rice, stirring to coat and cook for about 5 minutes, until the rice is translucent. Reduce heat to medium-low and add the wine. Continue to stir as the rice absorbs it and when most of it is absorbed, add in about 1/3 of the hot vegetable stock. Continuously stir again until the stock is absorbed, then add another 1/3. Repeat and add the final 1/3 of the stock, ensuring it is all absorbed and the rice is cooked. This will take about 25-30 minutes.
Once the rice is cooked the sweet potato should be roasted too, so take it out of the oven and mash it with a potato masher. Turn off the heat on the frying pan and add the sweet potato.
To serve, place the risotto on two plates, adding the rest of the sweet potato, cheese and pine nuts to the top. Serve straight away.