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Sweet Potato Risotto

Published Sunday, 30 November, 2008 by Ambi

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



  • Cost - Approximately £1.65 per meal if shopping smart at Tesco (All bulk ingrediants last a long time too)
  • A little oil (Olive oil is best)
  • 1 large sweet potato cut into bitesize chunks
  • 1/2 tsp paprika
  • 1/2 a white onion, finely diced
  • 125g arobotio risotto rice
  • Some white wine (about 94 ml/ half a glass)
  • 1 clove garlic very finely chopped or pressed
  • 300 ml vegetable stock
  • ½-whole lemon
  • 1/2 tsp chilli powder
  • 1/2 tsp black pepper
  • 25g grated parmesan


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.

Heat some oil in a pan add a little paprika, add the onion and fry.

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

Add the pressed garlic and stir.

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.

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.

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

The rice should be soft and not really chewy.

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

Add the grated parmesan, black pepper, chilli powder and lemon juice and stir in.

Et Bon Appetite!!! Enjoy with a chilled glas or two of wine :D .

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