Roast Sweet Potato Risotto

Creamy, silky and rich, this sweet potato risotto is a gorgeous recipe.


800g sweet potato cut into 2cm cubes
1/2 cup chopped Italian parsley
juice of 1 lime
2 tablespoons garlic salt
1 red onion finely diced
75 g parmesan
150g risotto rice
1/2 cup white wine (dry)
3 cups vegetable stock
50g English spinach
Small knob of butter
black pepper
1 clove garlic



Preheat oven to 200 degrees.  Line a flat baking tray with baking paper.  Coat diced sweet potato with olive oil, garlic salt and pepper and roast for 25 minutes until golden and tender.

In a large heavy based frypan add red onion and splash of olive oil and sauté until transparent.  Then add rice.  Add wine and reduce heat.  Cook for a couple of minutes until wine has been absorbed.  Start to add stock 1/2 cup at a time.  Stir in well and then leave to absorb until bubbles form on the top of the rice mixture.  Add more stock at this point - do not stir until you have added the stock and then gently mix through.  Repeat until all stock has been used.

Before the last 1/2 cup stock, taste the risotto - there still should be a little bit of bite to teh rice - than add the remaining stock and after 2 minutes turn off the heat.  Add the roasted sweet potato.  Stir well to combine.  Add the grated parmesan, butter, half the lime juice and spinach leaves.  Leave to sit for 2-5 minutes then serve.

Parsley Pesto
In a small food processor combine parsley, chopped garlic clove, remaining lime juice and 1/2 cup olive oil.  Season with salt and pepper and process until smooth.  Drizzle over risotto.

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