Risotto with Roasted Sweet Potato

Sweet potatoes are healthy and tasty, and this risotto recipe is a great way to enjoy them.

Ingredients

1 peeled, chopped medium sweet potato
11/2cups arborio rice
1/4tsp nutmeg
1/4tsp each of salt and pepper
1/4tsp smoked paprika
3tbsp olive oil
1 diced shallot
2tbsp butter
11/3cups dry white wine
2tbsp brown butter (melted over medium heat until it browns)
4cups vegetable or chicken stock
2 minced garlic cloves
1/3cup parmesan cheese
4 slices cooked, crumbled bacon
2tbsp chopped fresh parsley, rosemary and sage

Instructions

  1. Preheat oven to 200°C and mix sweet potatoes with salt, pepper, smoked paprika, nutmeg and olive oil. Spread on a baking sheet and roast for 30 minutes, turning every 10 minutes. Remove from oven and mash, then set aside.
  2. Over medium-low heat, heat a small saucepan and add the stock, cooking until hot.
  3. Heat a large saucepan over medium heat and add olive oil, butter and shallots, cooking for 2 to 3 minutes before adding garlic. Cook for another 30 seconds and increase heat and add rice.
  4. Stir rice and cook for about five minutes until it becomes translucent. Reduce heat to medium-low and add wine, stirring as the rice absorbs the wine. When most is absorbed, add one-third of the stock, repeating the process until all the stock is added and absorbed. This should take 20 to 25 minutes.
  5. Mix in sweet potato and cheese. Serve sprinkled with herbs and crumbled bacon, and more cheese if you like.

Serves 4