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Roasted Sweet Potato Risotto

Roasted Sweet Potato Risotto

with Mushrooms & Toasted Pecans

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This melt-in-your-mouth risotto, studded with roasted sweet potato, silverbeet and mushroom, makes a super nourishing meal. Pecans and sage add an extra depth of flavour, and don’t forget the Parmesan for that special finishing touch!

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Tree NutsMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

sweet potato

1 unit

brown onion

2 clove

garlic

1 bunch

sage

1 packet

pecans

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 packet

arborio rice

2 cube

vegetable stock

1 bunch

silverbeet

1 packet

sliced mushrooms

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

2 cup

water

30 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3500 kJ
Fat26.8 g
of which saturates12.3 g
Carbohydrate120 g
of which sugars18.4 g
Dietary Fibre0 g
Protein22.7 g
Cholesterol0 mg
Sodium1200 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Dish
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Place the sweet potato, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then bake until tender, 25-30 minutes.

TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.

2

While the sweet potato is roasting, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Pick and thinly slice the sage leaves. Roughly chop the pecans. Heat a medium frying pan over a medium-high heat. Add the chopped pecans and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl and set aside.

3

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 5 minutes. Add the garlic and sage and cook until fragrant, 1 minute. Add the arborio rice and stir to coat. Add the water and crumbled vegetable stock (2 cubes for 2 people / 4 cubes for 4 people) and bring to the boil. Remove from the heat and transfer the risotto to a medium baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes.

TIP: 'Al dente' means the rice is cooked through but still has a tiny bit of firmness in the middle.

4

When the risotto has 15 minutes cook time remaining, roughly chop the silverbeet. Return the frying pan to a high heat with a drizzle of olive oil and 1/2 the butter. Add the sliced mushrooms and cook until well browned, 5-6 minutes. Add the silverbeet and cook until wilted, 1-2 minutes. Season with salt and pepper.

5

Remove the risotto from the oven and add the grated Parmesan cheese (reserve some for garnish!) and remaining butter. Stir through a splash of water to loosen the risotto if needed. Gently stir in the roasted sweet potato, mushrooms and silverbeet and season generously with salt and pepper.

6

Divide the roast sweet potato risotto between bowls. Garnish with the toasted pecans and reserved Parmesan cheese.