Sweet Potato Risotto

A cheap, yet indulgent and creamy dish, works well with butternut squash too.

Ingredients

Instructions

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 2:

STEP 3:

Heat some oil in a pan add a little paprika, add the onion and fry.

STEP 4:

STEP 5:

Add the risotto rice, stir continuously until rice is coated in the oil and is tinged red.

STEP 6:

STEP 7:

Add the pressed garlic and stir.

STEP 8:

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 10:

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 12:

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 14:

STEP 15:

The rice should be soft and not really chewy.

STEP 16:

STEP 17:

Add the sweet potato now, make sure it is warm through and turn off the heat.

STEP 18:

STEP 19:

Add the grated parmesan, black pepper, chilli powder and lemon juice and stir in.

STEP 20:

STEP 21:

Et Bon Appetite!!! Enjoy with a chilled glas or two of wine 😀 .

STEP 22:

STEP 23:

** For something a little meaty add 100g chorizo at the point where we add the paprika. **