Risotto with sweet potatoes, goat's cream cheese and cranberries

300 g risotto rice

1 onion

600 ml vegetable bouillon

100 ml white wine

Finely chop the onion and then put into the porcelain dish along with the risotto rice, vegetable bouillon and white wine. Put the porcelain dish on the wire shelf in the cold cooking space. Steam.

Steaming 100 °C for 15 Mins

350 g sweet potatoes

In the meantime, peel the sweet potatoes and cut into 1 cm cubes. Spread the sweet potato cubes evenly over the top of the rice in the cooking space. Continue to steam.

Add ingredients

Steaming 100 °C for 15 Mins

150 g goat's cream cheese

100 g Parmesan

grated

Salt

Pepper

ground

30 g cranberries

dried, for garnishing

¼ bunch of parsley

for garnishing

Chop the parsley. Mix ¾ of the goat's cream cheese and the Parmesan into the risotto. Season with salt and pepper to taste. Garnish with the remaining goat’s cream cheese, the cranberries and the chopped parsley.