For our second meat free meal I decided to attempt something I have previously shied away from, risotto.
The original recipe called for pumpkin instead of sweet potato but my kids aren’t the biggest fans of pumpkin so this is my modified version. As always I substituted the dairy.
900 grams Sweet Potato cubed in 1cm cubes
1/4 cup Olive Oil
1/2 Tblspn Honey
850ml Vegetable Stock
1 Onion chopped
2 Celery Stalks finely chopped
2cm piece of Ginger
1 cup Arborio rice
2/3 cup White Wine
Juice of 1/2 a Lemon
1/2 cup chopped flat leaf parsley
2 Tblspn Tofutti better than cream cheese
Preheat oven to 230c
Lay Sweet Potato in an even layer on large baking tray and drizzle with 2 Tablespoons of oil. Roast for 15 minutes* then remove and drizzle with Honey, tossing well to coat all pieces. Roast for a further 15 minutes until cooked and golden.
*To save time start next steps when you first put Sweet Potato in oven. Unlike me who stood around vacantly waiting for time to pass!
Put stock in saucepan and simmer on low heat.
Heat remaining oil in large heavy based fry pan over low heat. Add Onion and cool for 2-3 minutes until soft, add Celery and cook for 1 minute. Add Ginger and Arborio Rice and cook for a further minute, stirring to coat grains. Increase heat to medium-low add Wine and cook until absorbed. Add stock a ladleful at a time, allowing each ladleful to be absorbed before adding the next. Continue to cook until rice remains firm but cooked. Add Lemon Juice, Sweet Potato and Parsley, then stir in Tofutti.
This was really lovely and filling however I’d need to become a lot more efficient before adding it to the regular roster because it took me ages to cook.