Main courses · Pasta & rice
Sweet Potato, Pecan and Blue Cheese Risotto
You can use any crumbly blue cheese in this risotto; Stilton works particularly well.
TM5TM6TM7
Details
- Difficulty
- Easy
- Prep
- 10 min
- Active
- 10 min
- Cook
- 30 min
- Total
- 30 min
- Yield
- 4 portions
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- Category
- Main coursesPasta & rice
- Time
- 15–30 min
- Difficulty
- Easy
- Rating
- Well rated
- sweet potatoes
- 800 g
- olive oil
- 1–2 tbsp
- fine sea salt
- fine sea salt
- ground black pepper
- ground black pepper
- Parmesan cheese
- 60 g
- onions
- 100 g
- olive oil
- 30 g
- garlic
- 2 cloves
- fresh sage leaves
- 15 g
- risotto rice
- 320 g
- dry white wine
- 60 g
- boiling water
- 820 g
- vegetable stock cube
- 1
- fine sea salt
- 0.5 tsp
- ground black pepper
- 2 pinches
- unsalted butter
- 20 g
- pecan nuts
- 80 g
- blue cheese
- 100 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 22 g
- Energy
- 3,497.8 kJ
- Calories
- 836 kcal
- Fat
- 34 g
- Carbohydrates
- 107 g
Cooking instructions are available on the original Cookidoo® page.
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