Name: Sweet Potato Risotto
Yield: 4 servings
Ingredients: 2 lb sweet potatoes, peeled, cut into small chunks; 1 tbsp olive oil; 2 tsp sugar; 4 cups vegetable stock, warmed; 1 None medium onion, finely chopped; 2 cloves garlic, minced; 14 oz Arborio rice; 1/2 cup dry white wine; 9 oz baby arugula; 1/4 cup creme fraiche; 1 tbsp finely chopped fresh chives, plus extra stems, for garnish; None None shaved Parmesan cheese, to serve

Servings: 4 persons

2 lb sweet potatoes, peeled, cut into small chunks
1 tbsp olive oil
2 tsp sugar
4 cups vegetable stock, warmed
1 None medium onion, finely chopped
2 cloves garlic, minced
14 oz Arborio rice
1/2 cup dry white wine
9 oz baby arugula
1/4 cup creme fraiche
1 tbsp finely chopped fresh chives, plus extra stems, for garnish
None None shaved Parmesan cheese, to serve

1
Preheat oven to 400u00b0F.
2
Boil, steam or microwave sweet potatoes until almost tender. Drain. Transfer to a large baking dish and drizzle with 1/2 tbsp oil. Sprinkle with sugar then roast for 30 mins, or until browned and tender.
3
Heat remaining oil in a large saucepan over medium heat. Cook onion, stirring, until soft. Add garlic and rice. Cook, stirring, for 2 mins, or until well combined. Stir in wine and cook, stirring, over low heat until liquid is absorbed. Add 1 cup hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 cup at a time, until rice is tender, about 35 mins.
4
Gently fold in arugula, creme fraiche and sweet potatoes. Sprinkle with chives, chive stems and shaved Parmesan.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Sweet Potato Risotto

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