Sweet Potato, Pecan and Blue Cheese Risotto

Name: Sweet Potato, Pecan and Blue Cheese Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Ingredients: 800 g sweet potatoes; 1 - 2 Tbsp olive oil; fine sea salt; ground black pepper; 60 g Parmesan cheese; 100 g onions; 30 g olive oil; 2 garlic cloves; 15 g fresh sage leaves; 320 g risotto rice; 60 g dry white wine; 820 g boiling water; 1 vegetable stock cube (for 0.5 l); ½ tsp fine sea salt; 2 pinches ground black pepper; 20 g unsalted butter; 80 g pecan nuts; 100 g blue cheese

4.5 70 évaluations

Préparation 10min

Total 30min

4 portions

Ingrédients

Sweet Potatoes

sweet potatoes skin on, diced (2 cm)
800 g
olive oil for drizzling
1 - 2 Tbsp
fine sea salt to taste
ground black pepper to taste

Risotto

Parmesan cheese cut in pieces (2 cm)
60 g
vegetarian hard cheese, cut in pieces (2 cm)
onions quartered
100 g
olive oil
30 g
garlic cloves
2
fresh sage leaves plus extra for garnishing
15 g
risotto rice (e.g. carnaroli, Arborio)
320 g
dry white wine
60 g
boiling water
820 g
vegetable stock cube (for 0.5 l) crumbled
1
1 heaped tsp vegetable stock paste, homemade, crumbled
fine sea salt
½ tsp
ground black pepper
2 pinches
unsalted butter diced
20 g
pecan nuts roughly chopped
80 g
blue cheese crumbled
100 g