Risotto with sweet potatoes

Name: Risotto with sweet potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 TEASPOONS Vegetable broth; 2 Onions; 1 Garlic clove; 4 TABLESPOONS Olive oil; 300 g Risotto rice; 200 ml dry white wine; 400 g Sweet potatoes; 7-10 Tbsp salt, pepper; 1/2 TEASPOON Chili Flakes; 2 TABLESPOONS Mascarpone; 3 TABLESPOONS grated hard cheese; 2 stem(s) Sage; 2 TABLESPOONS Pine nuts; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

You think the wonderful creaminess of risotto does not harmonize with sweet potatoes? Then you should try this ingenious recipe - after all, trying makes you smart!

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 TEASPOONS Vegetable broth
2 Onions
1 Garlic clove
4 TABLESPOONS Olive oil
300 g Risotto rice
200 ml dry white wine
400 g Sweet potatoes
7-10 Tbsp salt, pepper
1/2 TEASPOON Chili Flakes
2 TABLESPOONS Mascarpone
3 TABLESPOONS grated hard cheese
2 stem(s) Sage
2 TABLESPOONS Pine nuts
baking paper

Directions

1
Dissolve stock in 3⁄4 l hot water. Peel and finely dice onions and garlic. Heat 2 tablespoons of oil in a saucepan. Sauté onions and garlic in it until transparent. Add rice and fry for 1-2 minutes while stirring until the
2
They should become glassy, but they must not take on any colour.
3
Deglaze with wine. Allow to evaporate at medium heat while stirring for about 1 minute. Add hot stock until the rice is covered. As soon as the rice has absorbed the liquid, add stock again.
4
Simmer rice open at low heat for 25-30 minutes until al dente. Stir over and over again so that nothing sticks.
5
Preheat the oven in between (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Peel sweet potatoes and cut them into pieces of approx. 1.5 cm. Mix with salt, chilli and 1 tbsp. oil.
6
Spread on the sheet. Cook in a hot oven for about 15 minutes, turning after about 8 minutes.
7
Stir a good half of the sweet potatoes, mascarpone and grated hard cheese into the risotto. Season to taste with salt and pepper.
8
Wash sage, shake dry and pluck leaves. Heat 1 tablespoon of oil in a frying pan. Fry the sage and pine nuts for about 2 minutes. Arrange on the risotto with remaining sweet potatoes.