Pecan, Sage & Blue Cheese Risotto

Pecan, Sage & Blue Cheese Risotto
Posted on 30th August 2018 by Take Time

Although risotto is a staple of Italian cuisine, the flavours in this version are all-American: roast sweet potatoes marry with blue cheese, fresh sage & toasted pecans for a State-side flavour sensation. Prepare to convert blue cheese sceptics into fans. (Naturally gluten-free, but unsuitable for coeliacs).


1 brown onion

160g arborio rice

2 garlic cloves

10g sage

30g pecan nuts

50g blue cheese

400g sweet potatoes

1 vegetable stock cube

olive oil




  1. Boil a kettle and preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7.
  2. Cut the sweet potatoes (skins on) into bite-sized pieces. Place the sweet potato on a baking tray, drizzle with 1-2 tbsp olive oil and season generously with salt and pepper. Put them in the oven for 30 min or until crisp.
  3. Meanwhile, dissolve the vegetable stock cube[s] with 800ml [1.4L] boiled water. Peel and dice the brown onion[s] finely. Peel and finely chop (or grate) the garlic.
  4. Add 1-2 tbsp olive oil to a large pan over a medium heat.
  5. Once hot, add the diced onion and a pinch of salt and cook for 3 min until soft but not coloured.
  6. 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.
  7. 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.
  8. Chop the sage finely, including the stalks.
  9. Chop the toasted pecans coarsely.
  10. Add the sage and 3/4 of the roasted sweet potato to the risotto.
  11. Remove the cooked risotto from the heat and crumble in half [all] the blue cheese, stirring through until melted.
  12. Serve in bowls and top with the remaining sweet potato and chopped pecans

Provided by our partners Gousto

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