Photo: Louis Hansel
Sweet potato risotto
12 ingredients
Serves 2
openrecipes
Sweet potato and blue cheese make a delicious and unusual combination
Estimated Nutrition (whole recipe, rough)
859
Calories
27g
Protein
42g
Fat
94g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
| Vermouth | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 150g risotto rice
- 600ml boiling water made up with 1 cube kallo veg bouillon or similar
- 200g sweet potato, cut into 1cm cubes
- 40g Danish blue extra creamy cheese, roughly chopped
- Parmesan to taste
- half an onion, finely chopped
- 1 clove garlic, crushed
- 1 tsp butter
- 1 dsp olive oil
- half a tsp smoked paprika
- 1 tbsp vermouth
- S&P
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes