Summary

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

Print Recipe Pin Recipe

Instructions

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