Sweet Potato Risotto


  • 2 medium sweet potatoes cut into small pieces
  • 1 large onion, finely chopped
  • 200g risotto rice
  • 2 cloves of garlic
  • 55g Parmesan
  • 1 tsp fresh oregano, chopped
  • 2 tbsp olive oil
  • 225ml dry white wine
  • 780ml water
  • Salt & pepper


  1. Heat the oil in a Typhoon paella pan or wok. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper. Cook for 3 to 5 minutes, stirring occasionally, until soft.
  2. Add the sweet potatoes and garlic to the pan and cook for 2 minutes. Pour in the rice and heat for 2 minutes. Pour in the wine and simmer, stirring frequently until the liquid is absorbed.
  3. Add the water a little at a time, stirring occasionally and waiting until the water is absorbed before adding more. This should take around 25 minutes.
  4. Stir in the oregano and parmesan and serve immediately.