I try make it a point to have at least one meat free meal every week. This is one of those go to meals. Risotto seems intimidating to make but it really isn't. If you can afford to get more exotic mushrooms like Shimeji, shiitake or dried porcini mushrooms, go ahead. They add a more pungent flavor.
What You'll Need - Serves 4
- 1 Large Orange Sweet Potato
- 2 Cups Arborio Rice
- 125g Portabellini Mushrooms
- 100g Baby Spinach
- 1/2 Red Onion
- 1 Tsp Paprika
- 4 Garlic Cloves
- 10g Parmesan Cheese
- 2 Cups Dry White Wine
- 4 Cups Vegetable Stock
- Cooking Oil
- Salt & Pepper
Prep - 20 Minutes
- Peel and dice the sweet potato into bit size pieces.
- Season with salt, pepper and paprika. Drizzle some cooking oil and combine
- Place into an oven at 200 degrees and roast for about 20 minutes until soft
- While the sweet potato is roasting, slice your mushrooms. Dice the onions and garlic finely.
Let's Get Cooking - 40 Minutes
- Add cooking oil to a large sauce pan and fry the onion, garlic and mushrooms until cooked.
- Add the rice and combine. Toast the rice slightly
- Add the white wine and allow to boil at high heat until the liquid is nearly finished
- Reduce the heat to medium and start adding the vegetable stock a cup at a time stirring occasionally.
- Repeat with the rest of the vegetable stock tasting the rice to see if its cooked
- If the vegetable stock is finished and the rice is not cooked yet, continue the process with water.
- The rice should be cooked right through but be careful to not overcook it. It should also have some moisture and wetness.
- Once the rice is cooked, add the spinach and wilt.
- Add the roasted sweet potato and combine gently.
- Season with salt then add 2/3 of your cheese and fold into the risotto
- Serve with a sprinkle of the remaining cheese and a grind of pepper