Risotto with Sweet Potato Creamy Sauce

I always tried to offer my daughter a various range of meals. Sometimes online recipes inspires me, but mostly I am creating my own by using the ingredients available in the house.

Today a delicious risotto with sweet potato creamy sauce and other vegetables is ready for lunch.

My Ingredients:

  • 50 gr risotto rise;
  • 300 ml water;
  • puree from 1 small sweet potato;
  • 1 ts butter from the fridge;
  • 20 ml milk – usually I would use 50 ml cooking cream, but this time I had just milk in my fridge, so is no drama if you will use milk;
  • 1 handful frozen vegetables – I used baby carrots, peas and corn; you can use whatever you like or have available in your freezer.
  • Parmesan as much as you like;
  • pepper;
  • fresh parsley;

My Method:

  1. Boil the rise in 300 ml of water and meanwhile steam the potato to be ready for making the puree.
  2. Blend the steamed potato together with butter and milk and set aside.
  3. Add to the boiling water and rise the frozen vegetables and boil till soft.
  4. Pour the potato-Parmesan creamy sauce over the rise, cook for another 2 minutes.
  5. Season with pepper or any spices you like;
  6. Decorate with fresh parsley and grated Parmesan before serving.

We had ready two big portions of risotto. One served hot and fresh, the other one I kept it in the fridge for next day.

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Enjoy my risotto recipe, is very easy to make.

What is your favorite risotto recipe? Give us some tips below in comments.

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