Friday, 12 April 2013

Sweet Potato Risotto with Fennel and Lemon - Vegan and Dairy Free

Ingredients (serves 4)

280g risotto/arborio rice
1 red onion, sliced
1 large clove of garlic, crushed
1 cm piece of ginger, grated
a few slices of chilli, or more
1 tbsp white or rose wine
1 litre chicken stock
8oz sweet potato, peeled and chopped
half a fennel bulb, sliced
3 sticks of celery, chopped
1/3 courgette, chopped
a small bunch of coriander, leaves and stalks, finely chopped
3 tsp lemon juice
salt and pepper

1. Start by boiling the sweet potato while you prepare all the vegetables.

2. Fry the onion, garlic, ginger and chilli in a little vegetable oil for a few minutes, and then add the risotto rice. Pour in the wine and then the stock gradually, stirring frequently. 

3. Continuously stir in the stock and cook the rice for 10 minutes, by which time the sweet potato should be done. Drain the sweet potato and mash well, then add it to the risotto. Cook for another minute and then put in the rest of the vegetables. 

4. Cook the risotto for a further 5-6 minutes, until the rice and vegetables are ready, then finally add the coriander and lemon juice. Stir and serve.

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