![Sweet Potato, Pecan and Blue Cheese Risotto Sweet Potato, Pecan and Blue Cheese Risotto](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/44FCC8BB-F706-40E3-B8CC-1335CBFB905B/Derivates/b27958f9-77c3-49b8-b674-3d3e23fdc376.jpg)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Sweet Potatoes
- 800 g sweet potatoes, skin on, diced (2 cm)
- 1 - 2 Tbsp olive oil, for drizzling
- fine sea salt, to taste
- ground black pepper, to taste
Risotto
-
60
g Parmesan cheese, cut in pieces (2 cm)
or vegetarian hard cheese, cut in pieces (2 cm) - 100 g onions, quartered
- 30 g olive oil
- 2 garlic cloves
- 15 g fresh sage leaves, plus extra for garnishing
- 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, crumbled - ½ tsp fine sea salt
- 2 pinches ground black pepper
- 20 g unsalted butter, diced
- 80 g pecan nuts, roughly chopped
- 100 g blue cheese, crumbled
- Nutrition
- per 1 portion
- Calories
- 3507 kJ / 836 kcal
- Protein
- 22 g
- Carbohydrates
- 107 g
- Fat
- 34 g
In Collections
Alternative recipes
Mixed Pepper, Courgette and Goat's Cheese Tart
1h 40min
Lemon, Mascarpone and Artichoke Tagliatelle
30min
Mediterranean Pearl Barley Risotto
1h
Lentil Moussaka
3h 30min
Asparagus and Pea Pasta
20min
Double Pea and Chorizo Soup
45min
Mexican Quinoa Stuffed Aubergine
1h
Butternut Squash Macaroni Cheese
1h 15min
Beetroot, Thyme and Goat's Cheese Risotto
45min
Quick Tomato and Basil Gnocchi
25min
Spinach, Tomato and Goat's Cheese Quiche
1h
Courgette and Feta Risotto
30min