A tasty and indulgent Vegetarian option inspired by Gousto, I recently made this and thought it was lovely! I think replacing the blue cheese with feta would also be a nice option? Try it let me know what you think!
Recipe for 2 people. Prep time 30-40 mins.
- 1 brown onion
- 160g arborio rice
- 2 garlic cloves
- 1 large handful of pecans
- 30g blue cheese
- 1 large sweet potato
- 1 vegetable stock cube
- 5g fresh sage
- Olive oil, salt & pepper
- Boil a kettle. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7.
- Cut the sweet potato (skins on) into bite-sized pieces. Place the sweet potato on a baking tray, drizzle with 1 tbsp olive oil and season generously with salt and pepper. Put them in the oven for 30 min or until crisp.
- Meanwhile, dissolve the vegetable stock cubewith 800ml boiled water. Peel and dice the brown onion finely. Peel and grate the garlic.
- Add 1 tbsp olive oil to a large pan over a medium heat. Once hot, add the diced onion and a pinch of salt and cook for 3 min until soft but not coloured.
- Stir the arborio rice and chopped garlic into the softened onion. Add 1/3 of the stock and stir continuously with a wooden spoon until it’s absorbed. Continue to add the stock a ladle at a time, stirring continuously for 15-20 min, until all the stock is absorbed and the rice is cooked.
- Meanwhile, add the pecans to the sweet potato tray and put it back in the oven for 5 min or until they have slightly darkened in colour.
- Chop the sage finely, including the stalks. Chop the toasted pecans coarsely. Add the sage and 3/4 of the roasted sweet potato to the risotto.
- Remove the cooked risotto from the heat and crumble in the blue cheese, stirring through until melted.
Serve in bowls and top with the remaining sweet potato and chopped pecans
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