Cozy up to a filling bowl of this delicious risotto, starring sweet potatoes as the main attraction! Sweet potatoes is low in fat, high in fiber, and provides significant amounts of potassium, which helps to maintain healthy blood pressure. The creamy Arborio rice is studded with pepitas (toasted pumpkin seeds), adding a satisfying crunch, while the use of sage brings a bright flavour to this delicious dinner.
We will send you:
Bunch of sage
You will need:
Salt & Pepper
Large Pan (high-sided)
1(2) tbsp of Butter
Mise en place
Preheat the oven to 425°F. Peel the sweet potato, and cut into half-inch cubes. Mince the garlic. Peel, halve and finely chop the shallot.
Roast the sweet potatoes & toast the pumpkin seeds
Toss the sweet potato on a lined baking sheet with a generous drizzle of olive oil and season with S&P. Roast in the oven for 20-25 minutes, tossing halfway through cooking, until soft and golden brown. Heat a large pan (high-sided) on medium and add the pumpkin seeds. Toast, 2 to 3 minutes, or until browned and fragrant. Transfer immediately to a plate and set the pan aside.
Start the risotto
In the reserved pan, heat a drizzle of olive oil on medium-high. Add the garlic and shallot. Cook, 2 to 3 minutes, until fragrant. Add the rice. Cook, stirring constantly, 30 seconds to 1 minute, until the rice is slightly translucent.
Make the risotto
Add the demi-glace and 3 cups of water (double for 4 portions); season with S&P. Bring to a boil then reduce the heat to a simmer. Cook, stirring occasionally, 17 to 20 minutes, until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite).
Finish & serve
Finely chop the sage, reserving a few small leaves for garnish. When the risotto is al dente, stir in the roasted sweet potato, chopped sage, Parmesan, and 1 tbsp butter. Season with S&P to taste. For plating, divide the risotto between your dishes and garnish with the toasted pumpkin seeds and reserved sage leaves. Bon appétit!
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