RECIPES BY Rhiannon Lambert
Sweet Potato Risotto
- 45 minutes
- 4
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