Make this colourful and comforting roasted carrot, sweet potato and sage risotto recipe. As it’s a one-pot dish, there is less washing up! The only fresh ingredients needed are carrots and sweet potato.
Serves 2-3
Ingredients
- Butter 25g
- Olive oil 1 tbsp
- Onion 1, peeled and chopped
- Arborio rice 180g
- Sweet potato 1, peeled and chopped into bitesize chunks
- Carrots 2, peeled and chopped into bitesize chunks
- Vegetable stock 700ml
- Cheese 45g, grated or chopped
- Sage 1 tbsp dried or 2 tbsp fresh
- Salt and black pepper
Method
Step 1
Preheat the oven to 200C / 180C fan / gas mark 6. Coat the sweet potato and carrot chunks in oil and roast in the oven for about 25 minutes or until starting to brown and tender.
Step 2
Heat the butter and oil in a large lidded saucepan or sauté pan. Add the onions and cook until softened.
Step 3
Stir in the arborio rice, stirring well to coat. Add the roasted vegetables and the sage. Add the stock little by little until the rice is tender.
Step 4
When the rice is tender, stir in the cheese and season to taste.
Step 5
Make this roasted carrot, sweet potato and sage risotto recipe, serving in bowls as it is.
TIP: This can be cooked in a slow cooker. To do this, add all the stock at the same time and leave to cook on low for a few hours.
Grow carrots the easy way coming soon
