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Roasted Sweet Potato Risotto
Roasted Sweet Potato Risotto

Roasted Sweet Potato Risotto

with Mushrooms & Toasted Pecans

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 Coeliacs
•Veggie
•Naturally Gluten-Free
Allergens:
Noix de pécan
•Milk

The quantities provided above are averages only.

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 Time
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1

brown onion

2 clove

garlic

1 punnet

basil

1 packet

pecans

1 packet

arborio rice

1 tub

vegetable stock pot

1 bunch

silverbeet

1 packet

sliced mushrooms

1 packet

grated Parmesan cheese

Not included in your delivery

olive oil

2 cup

water

30 g

butter

Nutritional Values

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

Utensils

•Baking Dish
•Baking Paper
•Baking Tray
•Large Non-Stick Pan

Cooking Steps

Roast the sweet potato
1

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.

Get prepped
2

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.

Start the risotto
3

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.

Cook the veggies
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.

Finish the risotto
5

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.

Serve up
6

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

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