Name: Oven-baked sweet potato and pea risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 brown onion, finely chopped; 300.00 gm arborio rice; 765.00 gm chicken style liquid stock; 650g sweet potato, peeled, cut into 2cm cubes; 250.00 ml frozen baby peas; 125.00 ml finely grated parmesan

Oven-baked sweet potato and pea risotto

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Affordable yet delicious recipe perfect for busy weeknights.

Ingredients:

300.00 gm arborio rice
765.00 gm chicken style liquid stock
650g sweet potato, peeled, cut into 2cm cubes
250.00 ml frozen baby peas
125.00 ml finely grated parmesan

Instructions:

Preheat your oven to 180°C/160°C fan-forced. Heat oil in a large flameproof casserole dish over medium-high heat. Sauté onion for 3 to 4 minutes until softened. Stir in rice and cook for another minute.
Pour in the flavorful stock along with a cup of cold water, then bring it all to a boil. Gently mix in the potato, cover the dish, and transfer it to the oven. Bake for 20 to 25 minutes, remembering to stir halfway through, until the potato is tender and has soaked up all the liquid.
Combine peas and 1/3 cup of parmesan with the rice mixture and season with pepper. Mix well and cover, allowing the peas to heat through for 3 minutes. Serve warm and sprinkle with the remaining parmesan.

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