Sweet Potato Risotto Cake

A risotto with a twist, in that it is finally baked in a loaf form to be served whole and then sliced, either as a main, a side or even cold as a picnic or lunch dish.

You will need:

Olive Oil
300gms peeled and small dice orange sweet potato
1 large red capsicum, de-seeded and small dice
1 large red onion, peeled and fine chop
2 cloves of garlic chopped
¾ cup of Arborio rice
500ml of stock, Chicken or vegetable (hot)
fresh Sage
2 tablespoons of Parmesan Cheese
2/3 free range eggs (beaten)


Heat oven to 180°c or 160° fan oven.

Using a large frypan heat the oil and then add the sweet potato, capsicum, onion, garlic and sauté over a moderate heat until they have all softened down. This does not need to be hurried and can take 15 minutes or more.

Once the sweet potato is beginning to soften down add the rice and stir well to coat then start adding some of the hot stock, stirring frequently and simmering to allow the rice to absorb the liquid. Do this in about three batches, making sure to stir and only simmer.

Take of the heat. Finally stir in the Pepitas (1 or 2 tablespoons), some chopped fresh sage and the parmesan, stir though to melt the cheese and then thoroughly stir through the beaten egg. Season if you wish with pepper.

Line a loaf tine with a strip of baking paper (this makes fore easier removal).
Pour the vegetable risotto mixture in the tin and bake in an oven for approx 15-20 minutes until set. It doesn’t take long.

Allow to cool a little before turning out. Serve hot, warm or cold.

Serves around 4+.


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