Sweet Potato Risotto

A cheap, yet indulgent and creamy dish, works well with butternut squash too.

Preparation Time

Cook Time





Step 1:

  • It is easiest to start roasting the sweet potato chunks whilst cooking the risotto, put in the oven at 200 degrees coated in a little oil. It takes about twenty minutes for these to cook.
  • Step 2:

  • Step 3:

  • Heat some oil in a pan add a little paprika, add the onion and fry.
  • Step 4:

  • Step 5:

  • Add the risotto rice, stir continuously until rice is coated in the oil and is tinged red.
  • Step 6:

  • Step 7:

  • Add the pressed garlic and stir.
  • Step 8:

  • Step 9:

  • Add the wine about ½ a glass will do ? Enjoy the rest and keep on stirring whilst the wine bubbles away, once bubbled away reduce the heat a little.
  • Step 10:

  • Step 11:

  • Add a small spalsh of vegetable stock and stir – once soaked up by the rice pour in a little more ? KEEP STIRRING!!! You may need to remove the Sweet potato from the oven at this point so it is okay to stop stirring for a while.
  • Step 12:

  • Step 13:

  • Every time the rice absorbs the water add a splash more. Keep cooking until stock is gone (You may need a little more stock).
  • Step 14:

  • Step 15:

  • The rice should be soft and not really chewy.
  • Step 16:

  • Step 17:

  • Add the sweet potato now, make sure it is warm through and turn off the heat.
  • Step 18:

  • Step 19:

  • Add the grated parmesan, black pepper, chilli powder and lemon juice and stir in.
  • Step 20:

  • Step 21:

  • Et Bon Appetite!!! Enjoy with a chilled glas or two of wine 😀 .
  • Step 22:

  • Step 23:

  • ** For something a little meaty add 100g chorizo at the point where we add the paprika. **