[RECIPE] Sweet Potato & Thyme Risotto
Prep time
Cook time
Total time
Serves: 2 Servings
  • 500g Sweet Potatoes (peeled & cut into small equal-sized chunks)
  • 2 tablespoons Olive Oil
  • Fresh Thyme (leaves picked)
  • Salt & Freshly Ground Pepper
  • 40g Salted Butter
  • 1 Onion (finely chopped)
  • 1 Garlic Clove (grated)
  • 2 teaspoons Ground Nutmeg
  • 150g Arborio Rice
  • 200ml White Wine
  • 800ml Vegetable Stock
  • 100ml Milk
  • 40g Butter
  • Salt
  • 100g Garden Peas
  • Cheddar (grated)
  1. Pre-heat the oven to 220C (conventional) or 200C (fan-assisted).
  2. On a large enough roasting tray add the sweet potato chunks, olive oil, thyme leaves and a good amount of seasoning then place into the oven for 20 minutes, turning halfway.
  3. Meanwhile heat a casserole dish on a medium heat and add the salted butter.
  4. Once the butter had melted add the onions and fry for 5 minutes or until softened, then add the grated garlic and the ground nutmeg and fry for a further 5 minutes.
  5. Next add the rice and mix well so that all of the butter has been fully absorbed.
  6. Increase the heat to high and add the white wine. Allow the alcohol to cook off and add the vegetable stock once the wine has reduced by half.
  7. Reduce the heat to medium and gently simmer for around 25-30 minutes, stirring the mixture regularly and topping up with additional hot water or stock if necessary.
  8. With 10 minutes left on the risotto, remove the roasted sweet potatoes and transfer them to a large enough saucepan. Add the milk, butter and some salt then mash well until the mixture is smooth.
  9. Transfer the sweet potato mash to the risotto once the rice is fully cooked and mix well.
  10. Finally add the garden peas and cheddar, cook for a few more minutes then serve.
Recipe by Food & Fitness Always at http://foodandfitnessalways.com/recipe-sweet-potato-thyme-risotto-6740/