Step 1:
It is easiest to start roasting the sweet potato chunks whilst cooking the risotto, put in the oven at 200 degrees coated in a little oil. It takes about twenty minutes for these to cook. Step 3:
Heat some oil in a pan add a little paprika, add the onion and fry. Step 5:
Add the risotto rice, stir continuously until rice is coated in the oil and is tinged red. Step 7:
Add the pressed garlic and stir. Step 9:
Add the wine about ½ a glass will do ? Enjoy the rest and keep on stirring whilst the wine bubbles away, once bubbled away reduce the heat a little. Step 11:
Add a small spalsh of vegetable stock and stir – once soaked up by the rice pour in a little more ? KEEP STIRRING!!! You may need to remove the Sweet potato from the oven at this point so it is okay to stop stirring for a while. Step 13:
Every time the rice absorbs the water add a splash more. Keep cooking until stock is gone (You may need a little more stock). Step 15:
The rice should be soft and not really chewy. Step 17:
Add the sweet potato now, make sure it is warm through and turn off the heat. Step 19:
Add the grated parmesan, black pepper, chilli powder and lemon juice and stir in. Step 21:
Et Bon Appetite!!! Enjoy with a chilled glas or two of wine 😀 . Step 23:
** For something a little meaty add 100g chorizo at the point where we add the paprika. **