Sweet Potato, Pecan and Blue Cheese Risotto - Cookidoo® – the official Thermomix® recipe platform

Ingredients

• 800 g sweet potatoes
• 1 - 2 Tbsp olive oil
• fine sea salt
• ground black pepper
• 60 g Parmesan cheese
• 100 g onions
• 30 g olive oil
• 2 garlic cloves
• 15 g fresh sage leaves
• 320 g risotto rice
• 60 g dry white wine
• 820 g boiling water
• 1 vegetable stock cube (for 0.5 l)
• ½ tsp fine sea salt
• 2 pinches ground black pepper
• 20 g unsalted butter
• 80 g pecan nuts
• 100 g blue cheese