Creamy Sweet Potato Risotto

Ingredients

• For the sweet potato
• Medium sweet potato 1 (approx. 300g)
• Olive oil 1 tbsp
• For the risotto
• Butter 25g
• Medium onion 1
• Garlic cloves 2
• Arborio rice 250g
• Hot vegetable stock 1 litre
• Dry white wine 100ml
• Fresh sage leaves 6-8
• Double cream 100ml
• Vegetarian hard cheese (e.g. Parmesan-style) 50g
• Salt to taste
• Black pepper to taste

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6). Peel and cube the sweet potato, toss with 1 tbsp olive oil, salt and pepper on a baking tray. Roast for 20-25 minutes until tender.
2. While the sweet potato roasts, finely chop the onion and mince the garlic. Heat the butter in a large, heavy-based saucepan or pot over a medium heat.
3. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the Arborio rice to the pan and stir well to coat each grain in the butter and onion mixture. Cook for 1-2 minutes until the edges of the rice grains look slightly transparent.
5. Pour in the white wine (if using) and stir until it has evaporated. Begin adding the hot vegetable stock, one ladleful at a time, stirring continuously and waiting until each ladleful is almost completely absorbed before adding the next.
6. Continue adding stock and stirring for about 15-20 minutes, or until the rice is creamy and al dente (cooked through but still with a slight bite).
7. Once the sweet potato is roasted and tender, mash about two-thirds of it with a fork, leaving the rest in cubes for texture. Stir the mashed sweet potato, remaining cubes, chopped sage, double cream, and grated vegetarian cheese into the risotto.
8. Stir until everything is well combined and the risotto is heated through. Season generously with salt and freshly ground black pepper to taste. Serve immediately, garnished with extra cheese and sage if desired.