Sweet Potato Risotto for Kids

• servings: 4 servings
• active time: 5 minutes
• total time: 40 minutes

Ingredients

1 cup arborio rice

2 cloves garlic (minced)

1 very packed cup cheddar cheese

1 small-medium sweet potato

1/8 tsp smoked paprika

3-4 cups vegetable stock

Directions

Roast the sweet potato. Cut your sweet potato in half and place both sides face down on a baking tray brushed with oil. Place in the oven (at 200C / 400F) for 30 minutes, or until very soft and a little melty - a knife should go through very easily. You can prepare the risotto in the meantime.

Start the risotto. Heat a little olive oil in your risotto or saute pan, then add the minced garlic and cook until soft, over a very low heat. Add the rice and cook for a few minutes until it's a little toasted.

Add stock + repeat until cooked. Now add a pour of vegetable stock, enough to immerse all of the rice, and let it cook, stirring constantly, until absorbed. Add more stock, and repeat this process; you will need to do this several times until the rice is cooked through. After 15 minutes give the rice a try to assess how cooked it is. Continue to add more liquid, and stir until absorbed, until you are satisfied that the rice is cooked. You may not need all of the stock, or you may run out of stock and need more (you can just use water if this happens and you don't have any more stock available). This is usually 20-25 minutes.

Add the sweet potato. Once the risotto is cooked, scoop the sweet potato flesh out of the skins and add it to the pan. Use the spoon to stir it through and break it down until it's just like a creamy sauce. You may not need all of the sweet potato, you can stop if it starts feeling a little too much.

Add the cheese and smoked paprika. Stir through until melted.

Serve.

Nutrition

• Calories: 306 kcal
• Total Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 2.4 g
• Cholesterol: 28 mg
• Sodium: 891 mg
• Total Carbohydrate: 43 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 10 g