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Sweet potato risotto
- 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
Directions:View on BBC Good Food
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