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
Ingredients List
-
800g sweet potato
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4 cups vegetable stock
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1 leek
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2 garlic cloves
- 30g butter
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2 cups arborio rice
- 1/2 cup white wine
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4 zucchini
-
1/2 cup parmesan (or vegetarian friendly equivalent)
-
1tbs finely grated lemon rind
-
Sage leaves
Steps
- 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!
Are you a risotto fan too? Maybe give this sweet potato zucchini risotto a try!
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
lizzie moult
April 3, 2017 at 7:48 pm (7 years ago)How perfect is that bowl of goodness right now as the nights are starting to cool and for me so much rain.