This roast sweet potato and sage risotto is a delicious, creamy dish with the lovely complimenting flavours of the sweet potato and sage. The sweet potato roasts while you make the risotto, then you mix it all together at the end. You can chop any leftover sage and store it in the freezer for next time. You can also freeze any leftover grated parmesan then use instantly.
The risotto is a pretty simple recipe to follow as long as you can be near the hob to stir regularly! Any leftovers can be kept in the fridge for a couple of days. A perfect dish to warm you up as Autumn arrives…
Roast sweet potato and sage risotto (serves 4)
2 large sweet potatoes, peeled and cut in to chunks
Oil e.g. vegetable/olive oil
1 onion, chopped small
2 cloves garlic, crushed/chopped small
Small handful fresh sage, chopped small
300g risotto rice
150 ml white wine (any will do!)
1 litre vegetable stock e.g. OXO
50g parmesan cheese, grated
Pre-heat the oven to 200 degrees/gas mark 6. Put the sweet potato chunks in a baking tray, drizzle over 2 tbsp oil and some salt and pepper. Mix well and put in the oven for around 25 minutes until cooked, stirring every 5-10 minutes to avoid sticking/burning.
Meanwhile make the risotto. Cook the onion in a little oil for 5 minutes until soft. Add the garlic and cook for 1 minute before adding the wine. Stir regularly until there is hardly any wine left. Add the rice and fry for one minute. Add the stock one ladle at a time and stir regularly so the rice absorbs it and doesn’t stick or dry out. After about 20 minutes the rice should be very nearly cooked (if it doesn’t seem cooked you can add a little more stock and keep stirring). Add the parmesan and chopped sage and mix well. Gently stir in the roast sweet potato. Serve with a sprig of sage on top!