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Roasted sweet potato & zucchini risotto
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Delicious risotto worth the wait.
Ingredients:
  • 800g orange sweet potato (kumara), peeled, cut into 2cm pieces
  • Olive oil spray
  • 1.5L (6 cups) chicken style liquid stock
  • 125ml (1/2 cup) dry white wine
  • 30g butter
  • 1 leek, pale section only, washed, dried, thinly sliced
  • 440g (2 cups) arborio rice
  • 4 (about 450g) zucchini, coarsely grated
  • 70g (1 cup) shredded parmesan
  • 20.00 ml finely grated lemon rind
  • Shredded parmesan, extra, to serve
Instructions:
  • Preheat the oven to 200C. Line a baking tray with non-stick baking paper. Spread sweet potatoes on the tray and generously coat them with olive oil spray. Season with salt and pepper. Roast in the oven for 45 minutes or until they are soft and tender.
  • In a large saucepan over high heat, gently bring the stock and wine to a boil. Once boiling, reduce the heat to low to maintain a gentle simmer.
  • In a saucepan over medium heat, melt the butter until bubbly. Toss in the leek and garlic, sauté and stir for 5 minutes until tender. Stir in the rice and cook for 1 minute until it turns translucent.
  • Pour a ladleful (about 125ml/ 1/2 cup) of stock mixture into the rice mixture and stir with a wooden spoon until absorbed. Add more stock, one ladleful at a time, stirring constantly until absorbed. Cook for 20 minutes until the risotto is creamy and the rice is tender with a firm bite.
  • Combine zucchini and parmesan, season with salt and pepper, cook and stir for 2 minutes until zucchini is tender. Mix in sweet potato and lemon rind until just combined. Serve topped with extra parmesan.

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