Sweet Potato Risotto
This delicious risotto recipe features sweet potatoes and Danish blue extra creamy cheese, creating a comforting and flavorful dish that is perfect for a cozy evening at home. The creamy texture of the cheese pairs beautifully with the tender sweet potatoes, creating a satisfying meal that is sure to impress your taste buds. So, let's get cooking!
— Constant Cookbook
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
Instructions
- Heat the oil and butter, add the onion fry for 2 mins, add the sweet potato, garlic and gently fry for 5 mins,
- Add the rice, mix well, add the vermouth and cook for 1 minute, add a cup of stock, reduce to gentle heat and cover, once the stocks absorbed, add another cup and repeat until nearly all gone, gently stirring here and there
- Remove from heat add the blue cheese, grate over as much parmesan as liked, season and serve immediately
Yield
Serves 2
Comments
No comments found.