Christmas Sweet Potato Risotto

Recipe from Lily Moore

4715 views

Cooking time: 25 min

Servings 4

Creamy risotto with crispy sweet potatoes - it's delicious! Complemented with a fresh, spicy taste and white wine, this dish will definitely impress your guests!

Rice for risotto (ex. Arborio)

14,1 oz.
Sweet potatoes

24,7 oz.
White wine

7 fl. oz.
Fresh savory

8 sprigs
Onion

2 pcs.
Garlic

1 clove
Olive oil

4,5 tbsp.
Vegetable broth

40,6 fl. oz.
Salt

1 tsp.
Pepper

2 pinches

Calories

746 kcal
Protein

13 g
Fat

16 g
Carbohydrates

127 g

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.