Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 4 people
Unable to load
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 20grams butter, optional
- 1 brown onion, finely chopped
- 300grams gold sweet potato, scrubbed, cut into 2cm pieces
- 1/2teaspoons paprika
- 1tablespoons fresh thyme leaves
- 1 salt-reduced chicken stock cube
- 1/3 cup shaved parmesan
- 1 1/4 cup arborio rice
- 1tablespoons olive oil
- 6 thick beef sausages, casings removed
- 2 cloves garlic, crushed
Method
Step 1 of 6
Preheat oven to 200°C. Place sweet potato on a baking paper-lined baking tray. Drizzle with half the oil. Season. Bake for 20 minutes or until tender.
Step 2 of 6
Meanwhile, bring 5 cups water to the boil in a medium saucepan. Crumble in stock cube. Reduce heat to low and keep at a simmer.
Step 3 of 6
Roll sausage meat into small meatballs. Heat remaining oil in a large saucepan over medium-high heat. Cook meatballs for 5 minutes or until browned and just cooked through. Transfer to a plate.
Step 4 of 6
Reheat same pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add rice, garlic, paprika and two-thirds of the thyme, and cook, stirring, for 1 minute or until fragrant.
Step 5 of 6
Add 1 cup hot stock to rice mixture. Cook, stirring constantly, until stock is absorbed. Repeat until rice is tender and creamy (this will take about 25 minutes), reserving 1/3 cup stock.
Step 6 of 6
Add meatballs to rice mixture with reserved stock. Cook for a further 5 minutes or until meatballs are heated through. Remove from heat. Stir in sweet potato, butter (if using) and most of the parmesan until combined. Serve risotto topped with remaining parmesan and thyme.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.