Sweet Potato Risotto with Sage | Creamy Autumn Delight

Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Peel the sweet potatoes and cut them into approx. 1.5 cm cubes. Toss with 1 tbsp olive oil, a pinch of salt, and pepper, spread evenly on the baking sheet, and roast in the hot oven for about 25 minutes until tender and lightly browned at the edges.

Place about half of the roasted sweet potato cubes into a tall container with 3–4 tbsp of hot vegetable broth and blend finely with an immersion blender. Set the remaining sweet potato cubes aside and keep warm. Finely chop the shallots and garlic. Heat the remaining vegetable broth in a small pot and keep hot on the lowest heat setting.

Heat 1 tbsp olive oil and half of the butter in a wide pot. Sauté the chopped shallots and garlic over medium heat for about 2–3 minutes until translucent. Stir in the risotto rice and sauté for about 2 minutes, stirring constantly, until the grains are coated and slightly translucent.