Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Dianne van Dulken
Sweet Potato RisottoIngredients (use vegan versions): 3 small sweet potatoes (I am not sure what these are in the US. Yams?)
1 large onion
1 1/2 cups arborio rice
1 Tablespoon olive oil
2 cloves garlic
vegan parmesan (optional)
salt and pepper
6 cups vegetable stock
1 cup white wine (if you don't like vegan wine, skip this, and add another cup stock)
Directions:If you can't get arborio rice, you can use either long grain or short grained white rice. Never brown, as it will not cook properly. Arborio is the best for risotto, though.
The secret to a good risotto is to keep the stock boiling at all times. So, step one is to put the 6 cups of stock into a small saucepan, and heat until it starts to simmer. If you are using stock instead of vegan wine, keep one cup aside.
Peel and chop into cubes the sweet potato. I usually cut them into cubes of about 1 cm diameter, though a little larger is OK. DONT make them too big, otherwise they won't cook. Peel and chop the onion fairly finely (not minute, but not big chunks either), and the garlic.
In a large, heavy bottomed saucepan, heat the olive oil, and add the onion and garlic and sweet potato. Fry until the onion is transparent. Then cover, turn down the heat, and cook for about five minutes to let the sweet potato start to soften.
From now on, you will be at the stove, so make sure your favourite TV show isn't on, or anything like that.
Turn up the heat a little (about medium heat now), and add the rice. Stir well until all the rice is covered. It should all have a very fine covering of oil. If it doesn't, you may need to add a little more olive oil, but only a dash. Stir for a minute.
Add the vegan wine (or cold stock). Keep stirring until it is absorbed.
Now, add between half a cup and a cup of the boiling stock. Keep stirring until this is absorbed. Then add another half a cup. Keep on doing this until all the stock has been added. This should take between 20 mins and half an hour. NEVER add more liquid until the last lot is absorbed.
Grind in some fresh black pepper, and salt if you want it (salt generally not necessary). Serve with a little fresh parmesan grated over the top if you want (again, not necessary)
You will have a meal of delightful golden coloured rice that just melts in your mouth, and is chock full of flavour.
Serves: 4
Preparation time: 30 mins
