Firstly, wash the sweet potatoes, peel and cut into large pieces. Finely chop the onion and garlic.
Fry the onion in a saucepan with the olive oil. Add the risotto rice and sauté until transparent. Then lightly fry the garlic cloves and deglaze everything with the white wine. Add half of the chopped sweet potatoes to the rice. Gradually deglaze with the vegetable broth, stirring constantly. Cook the risotto for 20-25 minutes.
Meanwhile, preheat the oven to 392°F (top/bottom heat). Put the rest of the diced sweet potatoes on a baking sheet and season with salt, pepper, olive oil and savory. Put the potatoes in the oven for 15 minutes and bake until golden brown.
Now add the savory to rice. Risotto is ready when it has a creamy consistency. Remove the diced sweet potatoes from the oven. Divide the risotto among bowls and cover with the baked sweet potatoes.
You can also use the thyme or fresh sage instead of savory to make your risotto even more special!
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