Baked Sweet Potato (Yam) Risotto


  • 1 cup arborio rice
  • 60g butter
  • 1/2 cup grated parmesan cheese
  • 2 1/2 cups GF* chicken or vegetable stock
  • 350g sweet potato, peeled & diced
  • pepper & salt to taste
  • baby spinach
  • 100g diced Ham
GF = Gluten Free
Baked Sweet Potato (Yam) Risotto


Preheat over to 190C. Place rice, stock, butter & potato in an oven proof dish & cover tightly with a lid or aluminum foil.
Bake for 30mins or until rice is soft. Stir through cheese, spinach, ham, salt & pepper & let rest for a few minutes. Once spinach is wilted serve. Enjoy!
Serves - 4


Replace - Sweet Potato with Pumpkin
              - Spinach with Baby Bok Bhoy
              - Ham with Bacon

Need Gluten Free Ingredients
for this recipe?

Celifibr Vegetarian Chicken Gluten-Free Bouillon Cubes
Celifibr Vegetarian Chicken Gluten-Free Bouillon Cubes

Baked Sweet Potato (Yam) Risotto Comments

  • A great recipe. This is so delicious and simple to make.

    Comment by James - - 15 March 2007 - 7:58pm
  • Thanks for this great recipe. I made it last week for a pot luck dinner party I went to were everyone had to bring a dish. I tried your variation using pumpkin and bacon and it was a hit!

    Can't wait to try more of your recipes.

    Comment by Bonnie - 18 April 2007 - 12:38pm
  • Made for the first time. Very easy and very tasty. Good for next days lunch also.

    Comment by Sally - 11 February 2008 - 10:52pm

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