Updated: May 7, 2020
It has been quite some time since I've put up a recipe but this is all I have been making since the leaves started to change so I thought I would share it! It is a warming autumnal dish, healthy and flexible to dietary requirements. Also full of super good spices to ward off those weather changing colds, I aim to please.
Ingredients: 2 portions
1 cup Risotto Rice
1 average size Sweet Potato
1 inch knob of fresh Ginger
1 clove of Garlic
1 Stock cube (I used chicken)
2 tbsp Pumpkin Oil (or other)
Spices - I don't measure my spices I am a dash of this and that kind of a cook but this is what I would suggest:
1/4 tsp Cayenne Pepper
1 tsp Turmeric
1 tsp Cinnamon
1 tsp Oregano
Salt and Pepper for seasoning
1/2 cup White Wine
1/2 cup grated Cheese (of your choice, I used Parmesan and cheddar)
Start cooking the rice in 3 cups of boiling water or 2 plus the white wine if you are cooking with it plus the stock cube, in a saucepan and bring to the boil.
Meanwhile grate the sweet potato and cut into rough chunks. I cook this in the microwave in a bowl of water for 6-8 minutes but it could also be done on the hob or even baked. It just needs to be cooked enough to mash.
After 5 minutes on the boil bring the rice down to a simmer, crush in the clove of garlic and finely grate in the ginger. Add the teaspoon of cinnamon and leave to simmer for 15 minutes or until the water is nearly gone. Depending on the brand of rice you are using it may need longer.
Once the sweet potato is cooked roughly mash and add it to the risotto. At this point you can bring it down to a low heat as everything is now cooked. Add in the cayenne pepper, oregano and pumpkin oil and stir. Finally add in your cheese of choice and you're good to go!
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