Sweet potato and fourme d’Ambert risotto {sans gluten}

Risotto de patate douce

Je ne sais pas si vous avez déjà choisi votre plat principal pour le réveillon de Noël, mais voici déjà une première idée qui j’espère vous mettra en appétit. A la fois chic et simple, ce risotto de patate douce à la fourme d’Ambert est le petit plat parfait pour changer de la traditionnelle dinde aux marrons de Mamie Odette. And then, on a aussi le droit de ne pas manger de viande, et/ou sans gluten et ça n’est pas pour ça qu’on doit se contenter de manger des marrons et des pommes dauphines !!! Nous faisons peu de risottos à la maison (because we eat without milk for Mini Mademoiselle) but when we make it we always enjoy it, so for me risotto is a real party dish !

To be enjoyed with a petit large glass of wine (in moderation of course !) and I am sure that you will be satisfied !

Risotto fourme d'Ambert

Risotto de patate douce

Risotto de patate douce et fourme d'Ambert {sans gluten}
Pour 2 people
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Ingredients
  1. 1 medium sized sweet potato
  2. 150 g of Fourme d’Ambert
  3. 200 g from Riz Arborio or Carnoli
  4. 60 cl of vegetable broth
  5. 1 small onion
  6. 7 cl de vin blanc sec
  7. 1 drizzle of olive oil
  8. 30 g of butter
  9. 50 g grated parmesan
  10. Salt and pepper
Preparation
  1. Peel and cut the sweet potato into cubes. Place them in a baking dish and drizzle with olive oil.. Bake approx. 25 min until golden brown.
  2. Heat the broth in a saucepan.
  3. In a skillet, heat the olive oil and fry the finely chopped onion for 10 min on low heat.
  4. Then add the rice and increase the heat..
  5. Pour in the white wine and let boil until completely evaporated then reduce the heat (neither too strong nor too weak).
  6. Add the broth to the rice a ladleful at a time, mix and wait until the rice has absorbed the broth before adding more. Keep adding broth ladle after ladle and taste the rice frequently, it should be soft and a little firm (you may not need all the broth or a little more).
  7. When the risotto is cooked, add the sweet potato cubes off the heat., butter, parmesan and Fourme d'Ambert cut into cubes then season.
  8. let stand 1 minutes and serve immediately.
aime & mange https://aime-mange.com/
Risotto maison

Emilie

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Sweet potato and fourme d’Ambert risotto {sans gluten}

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Sweet potato and fourme d’Ambert risotto {sans gluten}

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12 Comments
  • Clermont
    18.12.15

    Milk in the risotto ??
    Even your recipe doesn't have any …..
    I don't understand.

    Respond
  • Foodbiotic
    5.1.16

    I'm in the process of collecting recipes to have a complete shopping list for my week and this recipe just made it to number 1 on the “to try” list !

    Respond
    • Emilie
      14.1.16

      Ah cool, you tell me what you thought of it !

      Respond
  • Gerard Fourignon
    29.1.16

    I'll try tomorrow !
    The combination of sweet potato and fourme d’Ambert in a risotto …..
    I'm going to make a splash thanks to you

    Respond
    • Emilie
      28.2.16

      Thank you Gérard, I hope you like it 😉

      Respond
  • Jennifer
    26.12.16

    Tested and approved last month … a delight … et à la carte du repas de Noël décalé qu’on fête entre amis ce soir !
    For my part, je n’ai mis que 110g de fourme d’ambert et je trouvais ça suffisant car j’adore la patate douce et j’avais peur qu’on ne sente plus son goût.

    Respond
    • Emilie
      27.12.16

      Oh awesome, merci pour ce super retour Jennifer 🙂

      Respond
  • Olivier
    26.12.17

    Super recette merci beaucoup. Une idée terre / mer pour accompagner le plat, sans l alourdir ni le dénaturer ?

    Respond