Sweet Potato, Rosemary & Garlic Risotto

What better way to warm the kids and ourselves after walking back from school than with a big shiny steaming bowlful of Sweet Potato, Rosemary and Garlic Risotto.


Tuesday night is Risotto night in our house and today I happened to have a few sweet potatoes and sprigs of Rosemary left over from the weekend and as I hate throwing ANYTHING away I thought I'd use them up tonight!

Needless to say 20 mins after serving it up - it had all gone (apart from the bowlful I set aside for lunch tomorrow - shush don't tell the kids!) and I am now blogging when I should be loading the dishwasher!


Sweet Potato, Rosemary & Garlic Risotto - Serves 9 (2 adults, 2 teens & 5 smaller kids)


Ingredients:

• 4 Medium Sweet potatoes, peeled and cubed (5mm cube)
• 3 Sprigs fresh rosemary
• 3 cloves garlic
• Olive Oil
• 750g Risotto Rice
• 2 Sweet white Onions, finely chopped.
• 1/2 Bottle of white wine (I used a very nice 2009 Cape Weaver Chenin Blanc)
• 1 1/2 litre hot vegetable stock (Marigold Organic Reduced Salt Swiss Bullion) 
• 250 g Mascapone Cheese
• Salt, Pepper, Fresh Grated Parmesan & Chopped Rocket to taste.

Method:

1. Roast the Sweet potato cubes, garlic and rosemary in a splash of olive oil - medium hot oven for 20 mins or so until they are just beginning to char at the corners.
   
   
2. In a large pan gently fry the chopped onion in a splash of olive oil and add the rice - keeping it turning until the rice just begins to stick to the bottom of the pan.
   
   
3. Splash in the wine - if you're lucky you can get it to flame up as the alcohol ignites - the kids LOVE this bit!
   
   
4. Add half the roasted sweet potato (and as much or as little of the garlic and rosemary as you like) and slowly add the hot stock  stiring while simmering until the rice is just about cooked.
   
   
5. Stir in the Mascapone cheese and the rest of the sweet potato.
   
   
6. Check seasoning and add parmesan, salt and pepper to your taste.
   
   
7. Serve with a sprinkling of roughly chopped rocket leaf and dots or swirls of olive oil.