I don’t make risotto all that often but whenever I do I’m reminded how much I like it, and this sweet potato zucchini risotto is no different! It takes a little effort to make, but it’s well worth it and reheats really well. I tend to make a big risotto on a Sunday and then have dinner sorted for the next couple of nights – perfect!
I slightly tweaked a recipe I found at Taste
800g sweet potato
4 cups vegetable stock
2 garlic cloves
- 30g butter
2 cups arborio rice
- 1/2 cup white wine
1/2 cup parmesan (or vegetarian friendly equivalent)
1tbs finely grated lemon rind
- Preheat oven to 200C
- Dice the sweet potato and bake for 40-45 minutes, turning once, until cooked through
- Meanwhile, bring the stock to the boil then reduce to a simmer in a small saucepan
- Thinly slice the leek and mince the garlic
- Melt the butter in a large saucepan then add the leek and garlic and cook for 5 minutes, until softened
- Add the rice and toss to coat for 1 minute, then add the wine and stir until absorbed
- Add the stock a ladleful at a time, stirring and allowing the liquid to be absorbed. It should take around 20 minutes, or until the rice is tender but still has some bite.
- Grate the zucchini and parmesan and stir through, seasoning with salt and pepper.
- Add the roasted sweet potato and lemon zest and stir though to combine
- Briefly fry the sage leaves in a little oil into crispy and add to the top of the risotto with some additional cheese and enjoy!
I love the colour the sweet potato and zucchini both bring to the risotto, as well as the crispy sage on top. It’s a creamy, delicious dish that makes me oh so happy to eat. Sure, it results in a few dishes but it serves at least 4 so it makes excellent leftovers!
Plus, it’s an great excuse for a sneaky glass of wine while I’m cooking too!