Risotto with Green Beans and Sweet Potatoes

For the risotto with runner beans and sweet potatoes, first wash the sweet potatoes, cook in lightly salted water for 30-35 minutes until al dente or prepare in a pressure cooker according to the manufacturer’s instructions.

Meanwhile, wash and clean the runner beans and blanch in salted water for 5 minutes. Allow the peas to thaw. Peel and finely dice the shallots.

Heat the oil in a pot and sauté the shallots until translucent. Add the risotto rice and sauté briefly while stirring.

Deglaze with the white wine and cook gently, stirring, until the rice has almost completely absorbed the wine. Pour in enough soup to just cover the rice. Season with salt and pepper.

Cook the risotto for about 10 minutes, stirring frequently. Gradually add the rest of the soup to make up for the liquid that has boiled away.

Add the peas and runner beans and cook for about 10 minutes, stirring, until the rice is creamy but still has some bite.

Drain the sweet potatoes, allow to steam briefly, peel, dice and mix into the rice with the butter. Season the risotto with green beans and sweet potatoes to taste, arrange in deep plates and serve.

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