Sweet-potato-and-pea-risotto

Crispy sweet potato and pea risotto

This is baked instead of cooked, so saves the time you'd spend stirring a traditional risotto

By , 28 September 2017

(5 votes)

Crispy sweet potato and pea risotto
  • 40 Mins

  • Serves: 4

  • Price: £1.06 per serving

Nutritional Info
Each 376g serving contains
  • Energy

    1605KJ

    384KCAL

    19%
  • Fat

    9.0g

    low

    13%
  • Saturates

    3.8g

    low

    19%
  • Sugars

    9.0g

    low

    10%
  • Salt

    0.41g

    low

    7%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 427kJ/102kcal.
Ingredients
  • 2tsp rapeseed oil
  • 100g frozen Scratch Cook Diced Onions
  • 1tbsp frozen Scratch Cook Chopped Garlic
  • 400g frozen Scratch Cook Sweet Potato Chunks
  • 1 reduced-salt vegetable stock cube, dissolved in 225ml boiling water
  • 2tbsp frozen Scratch Cook Italian Herb Mix
  • 2 x 200g Asda Steam Bags Long Grain Rice
  • 75ml Asda 50% Less Fat Crème Fraîche
  • 100g Frozen for Freshness Garden Peas
  • 30g Asda Grana Padano wedge, finely grated
  • 30g Asda Plain Breadcrumbs
  • 120g Asda Watercress, Spinach & Rocket Salad, washed
  • 1tbsp Asda Light Vinaigrette Dressing
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Heat the oil in a pan over a medium heat. Add the onion, cover with a lid and sweat for 5 mins, stirring occasionally. Uncover, add the garlic and cook for 2 mins. Add the potato, stock and herb mix. Cover and cook for 10 mins.

  • Meanwhile, cook the rice according to the packet instructions.

  • Mash the potato with a fork. Stir through the crème fraîche and peas, add the rice and transfer to an ovenproof dish.

  • Sprinkle with the cheese and breadcrumbs and bake for 15 mins until golden. Serve with the salad tossed in the vinaigrette dressing.