Name: Baked Sweet Potato Risotto
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Ingredients: 2 tablespoons olive oil; 1 onion (, diced); 6 sage leaves (, plus more for garnish); 200 g risotto rice; 2 garlic cloves (, minced ); 470 ml gluten free vegetable stock; 1 sweet potato (, cut into 2 inch chunks); Fine sea salt; Freshly ground pepper; Pomegranate seeds (, for garnish)

Baked Sweet Potato Risotto

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

4 servings

1 5

1 20

What you'll need

2 tablespoons olive oil
1 onion , diced
6 sage leaves , plus more for garnish
200 g risotto rice
2 garlic cloves , minced
470 ml gluten free vegetable stock
1 sweet potato , cut into 2 inch chunks
Fine sea salt
Freshly ground pepper
Pomegranate seeds , for garnish

Method:

Preheat oven to 180°c
To make the sweet potato puree: In a saucepan, cover potatoes with water and bring to a boil. Cook until sweet potatoes are tender when the top of a knife is inserted, for about 15-20 minutes. Reserving some of the water, drain the pan and place sweet potato in a food processor. Puree until smooth, adding the water if necessary. Leave to the side.
Add oil to a pan with the onions and sage leaves. Cook until the onion is translucent, but not brown. Add the garlic and cook, stirring, for 30 seconds. Remove sage leaves.
In an ovenproof dish add the onion, garlic and rice, pouring over the vegetable stock and sweet potato puree, stir well. Bake for 30-40 minutes, depending on how you like it. Make sure to stir halfway through.
Stir well. Season to taste with salt and pepper. Garnish with fresh sage leaves and pomegranate seeds.

Nutrition

N/A

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