In this article, I’ll show you how to prepare a delicious sweet potato risotto with fine cubes of sweet potato and parmesan.
Anyone who knows my recipes knows that I like and often prepare risottos in all kinds of variations. And that’s exactly what inspires me about risottos: you can simply prepare them in a new way over and over again and enjoy new flavors and combinations. When looking for a new risotto combination, I couldn’t get past my beloved sweet potatoes. So I simply combined two of my favorite ingredients and the result was this delicious and creamy sweet potato risotto.
If you’re interested in my other risotto recipes, have a look here around.
Nutritional information per serving:
Calories: 590 – Protein: 14g – Fat: 10g – Carbs: 110g
Sweet Potato Risotto
- 1 shallot
- 1 clove garlic
- 500ml vegetable stock
- 1 sweet potato
- 250g risotto rice
- 10g butter
- 30g parmesan
- salt, pepper, nutmeg
- a little olive oil
- Step 1 Finely dice the shallot and garlic and sauté in a saucepan with a little olive oil.
- Step 2 While peeling and finely dicing the sweet potato, sauté together with the risotto rice.
- Step 3 Deglaze the contents of the saucepan with a little vegetable stock and simmer over medium heat, stirring. After about 20 minutes, stir the butter and Parmesan into the risotto, season with salt, pepper and nutmeg and serve with more Parmesan if desired.