Variation On A Classic Dish

Sweet Potato Risotto

4.333335
Average: 4.3 (3 votes)
(3 votes)
Sweet Potato Risotto

Sweet Potato Risotto - A plate of sunshine. Photo: Iris Lange-Fricke

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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
675
calories
Calories

Healthy, because

Even smarter

Nutritional values

The plant dyes anthocyanins and carotenoids from sweet potatoes protect our body cells, help inhibit inflammation and support heart function.

For the Gremolata you can also use other herbs instead of basil. Parsley is a great substitute.

1 serving contains
(Percentage of daily recommendation)
Calorie675 kcal(32 %)
Protein29 g(30 %)
Fat28 g(24 %)
Carbohydrates75 g(50 %)
Sugar added0 g(0 %)
Roughage7.3 g(24 %)
Vitamin A1.4 mg(175 %)
Vitamin D0.1 μg(1 %)
Vitamin E18.7 mg(156 %)
Vitamin K22.9 μg(38 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin10.9 mg(91 %)
Vitamin B₆0.6 mg(43 %)
Folate59 μg(20 %)
Pantothenic acid2.1 mg(35 %)
Biotin14 μg(31 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C45 mg(47 %)
Potassium825 mg(21 %)
Calcium404 mg(40 %)
Magnesium197 mg(66 %)
Iron6.3 mg(42 %)
Iodine21 μg(11 %)
Zinc4 mg(50 %)
Saturated fatty acids5.9 g
Uric acid114 mg
Cholesterol9 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
14 ounces
1
1
5 tablespoons
9 ounces
34 ounces
1
2 ounces
Parmesan (in one piece )
5 teaspoons
Basil (1 Bunch)
2 tablespoons
14 ounces
How healthy are the main ingredients?
Sweet potatoshallotgarlicolive oillemonParmesan

Preparation steps

1.

Peel the sweet potato, shallot and garlic. Dice the sweet potatoes. Chop shallot and garlic finely. Heat 1 tablespoon of oil in a saucepan and sauté everything for about 2-3 minutes over medium heat. Add rice and fry for 2 minutes over medium heat.

2.

Deglaze with some broth and let it evaporate. Then add 7 ounces stock and let it absorb into the rice while stirring occasionally. Then add more broth in portions and cook the rice for 40 minutes until al dente.

3.

In the meantime, rinse the lemon, grate dry, remove the peel and squeeze the juice. Coarsely grate the parmesan. For the Gremolata basil wash, shake dry and chop. Coarsely chop the almonds. Mix basil, almonds, lemon peel and 2 tbsp. oil.

4.

Dab tofu dry and cut into cubes. Heat the remaining oil in a pan and fry the tofu on all sides over a high heat for 5 minutes. Season with salt and pepper.

5.

Mix half of the Parmesan into the risotto and season with salt, pepper, cayenne pepper and lemon juice to taste. Serve the risotto with tofu, sprinkle with Gremolata and the remaining Parmesan.