Recipe

Sweet Potato and Mushroom Risotto

approx. 40 minutes

4 Persons

530 kcal / 2220 kJ

14 g protein

17 g fat

76 g carbs

Ingredients

400 g American Sweet Potatoes
500 g mushrooms
1 clove of garlic
2 tbsp olive oil
Salt, pepper
1 onion
50 g butter
280 g risotto rice
1 litre vegetable broth
100 g grated Parmesan

Preparation

  1. Peel, dice and boil sweet potatoes in hot water until they are soft. Drain the water and mash the sweet potatoes.

  1. Clean and slice mushrooms. Peel and finely chop garlic. Heat oil in a pan. Sauté garlic and mushrooms in it for about 10 minutes. Season with salt and pepper.

  1. Peel and dice the onion. Heat 1 tablespoon of butter in a pot. Sauté the onion cubes for 1 minute, then add the rice and stir-fry for 1 minute until the rice is slightly translucent.

  1. Deglaze with a ladle of hot broth. Add another one as soon as the broth is absorbed by the risotto rice. Continue until the risotto is creamy but still firm.

  1. Add the sweet potato puree and let it simmer for another 5 minutes. Remove the pan from the heat. Then stir remaining butter and Parmesan. Season with pepper.

  1. To serve, evenly distribute the Sweet Potato and Mushroom Risotto into four bowls, top with sautéed mushrooms and garnish with thyme as desired.