RECIPES BY Rhiannon Lambert

Sweet Potato Risotto

  • 45 minutes
  • 4
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A Simple Way To Eat Plant-Based

BUY
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Essential ingredients

450g sweet potato, peeled and in small cubes
1 tin chickpeas, drained (240g)
200g cherry tomatoes
Olive oil
1 white onion, small dice
3 garlic cloves, crushed
1 tsp dried mixed herbs
300g risotto rice
1 litre vegetable stock
Juice of ½ lemon
2 tbsp nutritional yeast, optional
1 tbsp extra virgin olive oil
Salt and black pepper
To serve: chopped fresh coriander

Directions

  1. Preheat the oven to 160Fan/180*C and line 2 trays with baking parchment. Add half of the sweet potatoes to a tray with some olive oil, salt and pepper. Add the drained chickpeas to the second tray. Roast for 30-35 minutes until tender inside and crisp outside. Add the tomatoes for the final 10 minutes of roasting.
  2. Meanwhile, heat 2 tbsp of olive oil to a large pan and fry off the onion and garlic for 5 minutes. Add the remaining sweet potato to the pan and fry for 5 minutes more.
  3. Stir in the dried mixed herbs and rice and then pour in 400ml of vegetable stock. Bring the pan to the boil and turn down to a gentle simmer, gradually adding the rest of the stock until the rice and squash are tender. Stir the pot frequently. This will take about 25-30 minutes.
  4. To serve, stir in the lemon juice, nutritional yeast, extra virgin olive oil, some salt and pepper. Divide between the bowls, topping with the roasted squash, chickpeas and tomatoes and some fresh coriander.