A tasty and indulgent Vegetarian option inspired by Gousto, I recently made this and thought it was lovely! I think replacing the blue cheese with feta would also be a nice option? Try it let me know what you think!

Recipe for 2 people. Prep time 30-40 mins.

Ingredients:

• 1 brown onion
• 160g arborio rice
• 2 garlic cloves
• 1 large handful of pecans
• 30g blue cheese
• 1 large sweet potato
• 1 vegetable stock cube
• 5g fresh sage
• Olive oil, salt & pepper

Method:

1. Boil a kettle. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7.
2. Cut the sweet potato (skins on) into bite-sized pieces. Place the sweet potato on a baking tray, drizzle with 1 tbsp olive oil and season generously with salt and pepper. Put them in the oven for 30 min or until crisp.
3. Meanwhile, dissolve the vegetable stock cubewith 800ml boiled water. Peel and dice the brown onion finely. Peel and grate the garlic.
4. Add 1 tbsp olive oil to a large pan over a medium heat. Once hot, add the diced onion and a pinch of salt and cook for 3 min until soft but not coloured.
5. Stir the arborio rice and chopped garlic into the softened onion. Add 1/3 of the stock and stir continuously with a wooden spoon until it’s absorbed. Continue to add the stock a ladle at a time, stirring continuously for 15-20 min, until all the stock is absorbed and the rice is cooked.
6. Meanwhile, add the pecans to the sweet potato tray and put it back in the oven for 5 min or until they have slightly darkened in colour.
7. Chop the sage finely, including the stalks. Chop the toasted pecans coarsely. Add the sage and 3/4 of the roasted sweet potato to the risotto.
8. Remove the cooked risotto from the heat and crumble in the blue cheese, stirring through until melted.

Serve in bowls and top with the remaining sweet potato and chopped pecans

Enjoy!

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Happy munching!

Jen

@jensfoodblog