This ‘Sweet Potato Risotto’ is a healthier alternative to a classic Risotto...
As the nights draw in and the temperature drops, it’s time to heat up your pan and create a new winter dish lled with a warming fusion of sweet and spicy ingredients.
This ‘Sweet Potato Risotto’ is a healthier alternative to the classic risotto, with a delightful combination of sweet potatoes and peppers, and complimentary spices.
Pre-heat your oven to 200 degrees. Peel 2-3 sweet potato spuds, and chop roughly. Part boil the potato for around 10 minutes, and then take off the heat and drain. Dice the potatoes into bite-sized squares, and spread out onto a baking tray. Lightly cover with oil, and season with salt, pepper and paprika. Roast for 30 minutes, or until the potato begins to brown.
While the potato cooks, simmer vegetable stock over a low heat, and fry onions and diced red pepper in a little butter until the onion turns translucent and the peppers begin to soften. Add salt, pepper and paprika to the onion mix, and fry for another 2 minutes.
Take the roasted potato from the oven, and add to the pan with the last of the vegetable stock. Continue to stir the mixture together until the stock has been absorbed.
Take the pan of the heat, and leave to rest for 2 minutes. Dish the risotto into bowls, and sprinkle with goat’s cheese.
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