Sweet potato risotto
Sweet potato and blue cheese make a delicious and unusual combination
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Difficulty and servings
Serves 2
Preparation and cooking times
- 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
- Add the rice to the pan and stir in, add the vermouth and cook for a further minute uncovered
- 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
- 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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http://www.bbcgoodfood.com/recipes/13202/
http://www.bbcgoodfood.com/recipes/13202/
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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
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Difficulty and servings
Serves 2
Preparation and cooking times
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
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