Thursday, 2 May 2013

Test Kitchen Thursday - Sweet potato and zucchini risotto

I'm loving this process of trying out recipes I have not used before. If you are like me, i have some usual go to recipes, but that's becoming seemingly boring if you know what i mean.

Given my new sense of fiscal responsibility and not wasting anything i have in the fridge, I had some zucchini  and some chicken stock(left over from a roast), and i did really want a carb loaded meal - pasta or risotto.

The taste website came to my rescue - Sweet potato and zucchini risotto.

Perfect - LM likes sweet potato, and the zucchini would get used.


  • Medium sweet potato cut in cubes
  • an onion chopped
  • Olive oil
  • 2 cloves of garlic, crushed
  • 1 cup of arborio rice
  • 1L chicken stock
  • 3 small zucchinis - grated (see note)
  • 1 cup of grated parmesan 

    Preheat the oven 200°C and roast the sweet potato in the oven - took me about 35mins

      Heat stock in a saucepan and keep at a gentle simmer once boiled.

      Heat oil on a medium heat in another saucepan, add garlic and onions. Cook until soft.

      Add rice and stir for a couple of mins until rice well coated 

      Add ladelful of stock to the rice at a time, stir the rice until the liquid is absorbed. Add the remainng stock until all used. Cook the rice until grains are tender. 

      Add the zucchini and parmesan to the rice. Season.  Stir until soft.
      Add the cooked sweet potato, stir and serve

      I also had some leftover roasted chicken, so i just threw that in for protein.

      The official recipe from Taste - i omitted the white wine, as we did't have any.

      Note: with the grated zucchini - i put it in some paper towelling to squeeze out the extra liquid from it. 


      a very colourful risotto, the combination of the zucchini and sweet potato worked really well, the family liked it.  A thumbs up!

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