HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSweet Potato Risotto
Sweet Potato Risotto

Sweet Potato Risotto

with Brazil Nut Drizzle and Pancetta

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Our velvety sweet potato and pancetta risotto is full of fresh flavours perfect for a Summer evening. To take flavours to the next level, Chef Mimi has topped it with a Brazil nut drizzle which will give a lovely crunchy texture to this deliciously creamy dish. If you’ve got fussy eaters at the table, just leave this last step out and serve up!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)


1 pack(s)

Diced Sweet Potato

1 bunch(es)

Flat Leaf Parsley

1 pack(s)

Brazil Nuts


1 sachet

Chicken Stock Powder

½ sachet

Easy Garlic

175 grams

Risotto Rice

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

15 grams

Unsalted Butter


90 grams

Bacon Lardons

Not included in your delivery

1 tbsp

Olive Oil

750 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3619 kJ
Energy (kcal)865 kcal
Fat38.0 g
of which saturates3.0 g
Carbohydrate104 g
of which sugars12.0 g
Protein28 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Small Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C. Halve, peel and chop the onion into small 1cm pieces. Remove the ends from the courgette and halve lengthways slice into 1cm wide long strips, then chop into 1cm chunks.


Pop the sweet potato on a baking tray, drizzle with oil, salt and pepper. Toss to coat, roast on the top shelf of your oven until golden on the outside and soft in the middle, 20-25 mins. Finely chop the parsley (stalks and all) and roughly chop the Brazil nuts, or make a small hole in the bag and smash with the bottom of a pan. Pop both in a small bowl, add the olive oil (see ingredients for amount) and mix together.


Meanwhile, pour the water (see ingredients for amount) into a large saucepan, add the stock and stir. Bring to the boil on high heat, then reduce the heat to low, the stock needs to keep warm. Heat a drizzle of oil in a large frying pan on medium heat. Add the onion. Cook, still stirring, until softened, 5 mins. Stir in the easy garlic, cook for 1 minute more.


Stir the rice into the mix and add a ladle of stock and stir. Once the rice has absorbed the stock, add another ladle and repeat, adjust the heat if necessary. Continue adding ladles of stock, stirring regularly until it's all been absorbed by the rice. This should take 25-30 mins. Add in the courgette 10 mins into the cooking time


Once the rice is cooked, stir in the sweet potato (or you could put it on top if you don't think the kids will like it mixed in). Then add the hard Italian cheese and butter and stir until melted and well combined. Taste and add salt and pepper if you feel it needs it.


Serve the risotto in bowls. Spoon the Brazil nut drizzle on top. Enjoy!