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Sweet Potato Risotto



  • 1.

    Fry the onion celery and garlic until just soft then toss in the raw Arborio rice, de-glaze the pan with the white wine.

  • 2.

    Reduce the pan to medium heat, gradually add the warm stock to the rice stirring constantly until all the stock is absorbed.

  • 3.

    Add the raw diced sweet potato and cream, stir through then add the roasted sweet potato place on a lid and allow to sit for 5-10 minutes.

  • 4.

    Put the flame back on and heat until just simmering, stir in the butter and serve.


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Andrew Graham

Chardonnay, Pinot Noir and PINOT GRIS are the best wines to pair with Sweet Potato Risotto.


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