Sweet Potato & Sage Risotto

This recipe I tried a while ago. It's not a bad little meal, if you like standing over a stove stirring for 30 mins.

Sweet Potato & Sage Risotto:

Ingredients:

50 ml extra virgin olive oil
1 red onion, cut into wedges
500g orange sweet potato (kumera), peeled and cut into 2cm cubes
440g (2 cups) aborio rice
1.25 litres (5 cups) hot vegetable stock
75g (3/4 cup) shredded parmesan cheese
3 Tbsp shredded sage
shaved parmesan cheese, extra, to garnish

Method:

1. Heat 3 Tbsp oil in a large saucepan and cook the onion over medium heat for 2-3 minutes, or until softened. Add the sweet potato and rice and stir until well coated in the oil.

2. Add 125ml (1/2 cup) hot stock, stirring constantly over medium heat until the liquid is absorbed. Continue adding more stock 125ml (1/2 cup) at a time, stirring constantly for 20-25 mins, or until all the stock is absorbed, the sweet potato is cooked and the rice is tender and creamy.

3. Add the Parmesan and 2 Tbsp of the sage. Season well and stit to combine. Spoon into four bowls and drizzle with the remailing oil. Sprinkle the remaining sage over the top and garnish with shaved parmesan

Serves: 4

Rating: 4 stars