Risotto with Sweet Potatoes

Summary

Prep Time	10 mins
Cook Time	20 mins
Total Time	30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

some butter
1 onion (s), finely chopped
1 cup risotto, (e.g. Arborio)
2 sweet potatoes, peeled and cut into small cubes
2 cup / s vegetable stock, hot
50 g cheese, finely rated (e.. Parmesan, Sbrinz)
some black pepper from the mill
some parsley, finely chopped

Instructions

Melt the butter in a pan and sauté the onions, then add the rice and let it turn slightly glassy while stirring. Mix in the sweet potato cubes.
Now add about 1/3 of the broth and simmer over medium heat, stirring occasionally, until the liquid is absorbed.
Repeat twice more until the rice is al dente (we personally like it cooked a little longer), which takes around 20 minutes.
Then remove the pan from the heat, stir in the cheese and season with pepper and parsley.
Sufficient as a side dish for 4 people, as a main course (with mixed salad) for 2 people.

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