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How to make Sweet Potato and Sage Risotto

501 views · Published 2 June 2013 · 6:09 · Indexed 29 October 2026

Channel: Anna's Kitchen & Stitchin · 2013 · Howto & Style

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This is so easy to make, but you will need to get your stirring arm ready, because risotto turns out best when you add the liquid in increments, stirring continually between each addition. It's creamy and delicious, and well worth the small effort.

INGREDIENTS:
50 ml (about 1/4c) olive oil
1 red onion, cut into thin wedges
600-700g sweet potato, cut into 3/4" cubes
440g (2c) arborio rice
1.25L (5c) hot veggie or chicken stock (or use stock powder as I did)
75g (3/4c) shredded parmesan cheese (can use grated)
3T shredded (or 1T ground) sage
extra parmesan if desired to garnish

METHOD:
Heat oil in a large sauce pan or medium soup pot. Cook onion over medium high heat until soft, about 2-3 minutes. Add the sweet potato and rice, and stir to coat well. 

Add the hot stock 1/2 cup at a time, stirring continuously until well absorbed before each addition.  Cook until all the stock is added, the rice has plumped and become creamy, and the sweet potato chunks are tender, about 20 minutes.

Remove from heat and add the sage, stirring through the risotto. Then add the shredded or grated parmesan cheese. Stir well until melted through.  Serve with additional parmesan if desired as a garnish. Enjoy! Visit and Like us on Facebook: https://www.facebook.com/Annas-Kitchen-1686376324950749/

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