HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Sweet Potato Risotto
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 mushrooms, makes a super nourishing meal. Pecans and basil add an extra depth of flavour, and don’t forget the Parmesan for that special finishing touch!

Tags:Not Suitable for CoeliacsVeggieNaturally Gluten-Free
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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


sweet potato


brown onion

2 clove


1 punnet


1 packet


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

1 packet

arborio rice

1 tub

vegetable stock pot

1 bunch


1 packet

sliced mushrooms

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

2 cup


30 g


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3545 kJ
Fat33.5 g
of which saturates12.8 g
Carbohydrate108.3 g
of which sugars22.1 g
Protein21.4 g
Sodium1622 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Dish
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato into small chunks. Place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then bake until tender, 25-30 minutes.


While the sweet potato is roasting, finely chop the brown onion. Finely chop the garlic. Roughly chop the pecans. Heat a large frying pan over a mediumhigh heat. Add the chopped pecans and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl and set aside.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the arborio rice and stir to coat. Add the water and vegetable stock pot 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.


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.


Pick and roughly chop the basil leaves. Remove the risotto from the oven and stir the basil through the risotto, 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. Season.


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