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Sweet Potato Risotto


  • 500g arborio rice

  • ½ brown onion chopped

  • ½ stick of celery chopped

  • 1 tsp crushed garlic

  • 500g roasted sweet potato

  • 300g sweet potato diced (small)

  • ½ glass of white wine

  • 100ml cream

  • 50g chopped butter

  • 2-3 litres of mixed vegeta stock, warm


  • 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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