Recipe: Sweet Potato and Broad Bean Risotto

I just love sweet potatoes! They are so good for you and so full of flavour that they don’t need much fiddling about with in order to make a delicious meal out of them.  Sweet potatoes provide energy like a typical carbohydrate but contain the nutritional density of a vegetable, making them a wise choice for those adopting a healthy diet this summer!

This risotto is an easy, filling and nutritious recipe, perfect for all the family. My girls aged 7 and 4 devoured this and then asked for seconds! Happy mummy 🙂

Serves 4 hungry people.


200g arborio rice (I used the quick cook kind)

1 medium sweet potato, peeled and diced

1 cup broad beans (mine were frozen!)

1 onion, finely chopped

2 cloves garlic, crushed

A small handful of fresh sage leaves (or 1 tsp dried)

A couple of pints of good quality veg stock

2 tbsp cider vinegar (or 1/2 glass white wine!)

Salt and pepper to taste



1. Get your stock going in a small pan and leave to simmer quietly

2. Gently fry your onions and garlic in a knob of butter (or your choice of oil)


3. Add the rice and sweet potato and fry gently with the onions and garlic (if you’re not using quick cook rice add the sweet potato later)

4. After a minute or so, add the chopped sage leaves, broad beans and cider vinegar and reduce down a little.


5. Begin to add your hot stock (keeping it simmering gently is the trick to risotto rice that cooks efficiently!) stir each glug of stock in well until the rice begins to absorb it and then add another until all the liquid has gone, or the rice is tender.

6. Season to taste and if desired, swirl in some natural yoghurt or top with your favourite cheese.


This is a very simple dish so feel free to play with this recipe! I just love pairing fresh sage with hearty vegetables such as sweet potatoes or butternut squash, but equally, change the herb to your own taste. A grating of nutmeg into this risotto would make it even yummier!

Don’t forget to share your tips and tricks below!

Jaime xx

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