Name: Sweet Potato, Pecan and Blue Cheese Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Ingredients: 800 g sweet potatoes; 60 g Parmesan cheese; 2 garlic cloves; 100 g onions; 15 g fresh sage leaves; 30 g olive oil; 320 g risotto rice; 60 g dry white wine; 820 g boiling water; 1 vegetable stock cube (for 0.5 l); ½ tsp fine sea salt; 2 pinches ground black pepper; 20 g unsalted butter; 100 g blue cheese; 80 g pecan nuts

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 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 boiling water
1 vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade
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