Creamy Sweet Potato Risotto with Crispy Sage

Preheat the oven to 200 °C top/bottom heat. Peel the sweet potatoes and cut them into approx. 1 cm cubes. Spread two-thirds of the cubes onto a baking sheet lined with baking paper, drizzle with 1 tbsp of olive oil, season lightly with salt, and roast in the oven for about 20–25 minutes until soft and slightly caramelized. Simmer the remaining third in a small pot with a little hot vegetable broth until soft, then purée with an immersion blender until velvety smooth.

Heat 1 tbsp of olive oil and 10 g of butter in a large frying pan or wide pot. Gently fry the fresh sage leaves over medium heat for about 1–2 minutes until wonderfully crispy. Carefully remove and drain on paper towels.

Finely chop the shallots and garlic. Add the remaining olive oil to the same pan and sauté the shallots until translucent. Briefly sauté the garlic, then add the risotto rice and toast for 2 minutes while stirring until the grains turn translucent. Deglaze with the white wine and let it reduce completely.