Sweet potato risotto
Member recipe

Sweet potato risotto

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(1 ratings)

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Servings

Serves 2

Sweet potato and blue cheese make a delicious and unusual combination

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Ingredients

  • 150g risotto rice
  • 600ml boiling water made up with 1 cube kallo veg bouillon or similar
  • 200g sweet potato, cut into 1cm cubes
  • 40g Danish blue extra creamy cheese, roughly chopped
  • Parmesan to taste
  • half an onion, finely chopped
  • 1 clove garlic, crushed
  • 1 tsp butter
  • 1 dsp olive oil
  • half a tsp smoked paprika
  • 1 tbsp vermouth
  • S&P

Method

    1. On a moderate heat, add the oil and butter to a large saute pan, add the onion and fry 2-3 mins, add the sweet potato, garlic, smoked paprika and gently fry for 5 mins, gently stirring so that it doesn't stick
    2. Add the rice to the pan and stir in, add the vermouth and cook for a further minute uncovered
    3. Add a cupful of the hot stock, reduce to gentle heat and cover, once the stock has absorbed add a cup more and repeat until its nearly all gone, gently stirring here and there, test a spoonful, add more stock if not cooked through and repeat as necessary, should take about 25-30 minutes
    4. Remove from the heat and add the blue cheese, grate over as much parmesan as liked, season to taste and serve immediately

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Comments

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duncancwilson's picture

This is an awful recipe...the recommendation is to cook the sweet potato for 25 to 30 minutes. It doesn't cook through in that time, resulting in having to cook the rice for longer. This leaves you with wallpaper paste, half cooked sweet potato and an empty belly. I wouldn't bother

kittendothroar's picture

I think you must of made a mistake as never had a problem, sweet potato cooks very quickly.

kraftykat20's picture
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Tried this last week, very easy to make and really tasty. The combination of blue cheese and sweet potato works really well.

kittendothroar's picture

glad you enjoyed it!

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