Sweet Potato, Pecan and Blue Cheese Risotto
TM6 TM5

Sweet Potato, Pecan and Blue Cheese Risotto

4.6 (56 évaluations )

Ingrédients

Sweet Potatoes

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

Risotto

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

Infos nut.
par 1 portion
Calories
3507 kJ / 836 kcal
Protides
22 g
Glucides
107 g
Lipides
34 g

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