Sweet Potato, Pecan and Blue Cheese Risotto
TM5 TM6

Sweet Potato, Pecan and Blue Cheese Risotto

Ingredients

  • 800 g sweet potatoes, skin on, diced (2 cm)
  • 60 g Parmesan cheese, cut in pieces (2 cm)
  • 2 garlic cloves
  • 100 g onions, quartered
  • 15 g fresh sage leaves, plus 1-2 sprigs leaves only for garnishing
  • 30 g olive oil, plus 1-2 Tbsp for drizzling
  • 320 g risotto rice (e.g. carnaroli, Arborio)
  • 60 g dry white wine
  • 820 g water, boiling
  • 1 vegetable stock cube (for 0.5 l), crumbled
  • ½ tsp fine sea salt, plus extra to taste
  • 2 pinches ground black pepper, plus extra to taste
  • 20 g unsalted butter, diced
  • 100 g blue cheese, crumbled
  • 80 g pecan nuts, roughly chopped

Nutrition
per 1 portion
Calories
3507 kJ / 836 kcal
Protein
22 g
Carbohydrates
107 g
Fat
34 g

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