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Sweet potato risotto
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Sweet potato risotto with arugula and dried tomatoes


sweet potatoes:

  • 500 gr sweet potatoes
  • 1 1/2 Tbsp olive oil
  • salt
  • pepper
  • paprika
  • fresh sage


  • 1 onion
  • 350 gr risotto rice
  • 120 ml white wine
  • 700 ml vegetable broth
  • 1/2 tsp salt
  • pepper
  • 50 gr arugula
  • 60 gr dried tomatoes
  • Fresh sage
  • vegan parmesan cheese


Sweet potatoes:

  • Preheat the oven to 200°C (392 °F)
  • Peel and dice the sweet potatoes (approx. 2 x 2 cm)
  • Mix them with olive oil, salt, pepper and paprika and place them on a baking paper
  • Sprinkle some fresh sage onto the sweet potatoes and bake for 20-25 minutes


  • Chop the onion and roast it in a pan with olive oil, then add the rice to it and steam it until translucent
  • Deglaze it with white wine and let it simmer for a little while
  • Add the vegetable broth little by little at medium heat while stirring until the rice is soft
  • Chop the dried tomatoes and add them to the rice as well as half the roasted sweet potatoes (I added the second half as a topping but of course you can also add all of it to the rice)
  • Season the risotto with salt, pepper and fresh sage
  • Chop the arugula and mix it into the bowl as a finish up
  • Serve with vegan parmesan cheese and fresh pepper