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
30g pecan nuts
50g blue cheese
400g sweet potatoes
1 vegetable stock cube
- Boil a kettle and preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7.
- 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.
- 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.
- Add 1-2 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 half [all] the blue cheese, stirring through until melted.
- Serve in bowls and top with the remaining sweet potato and chopped pecans
Provided by our partners Gousto