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. **