Ingredients
800g sweet potato cut into 2cm cubes1/2 cup chopped Italian parsley
juice of 1 lime
2 tablespoons garlic salt
1 red onion finely diced
75 g parmesan
150g risotto rice
1/2 cup white wine (dry)
3 cups vegetable stock
50g English spinach
Small knob of butter
black pepper
1 clove garlic
Method
Preheat oven to 200 degrees. Line a flat baking tray with baking paper. Coat diced sweet potato with olive oil, garlic salt and pepper and roast for 25 minutes until golden and tender.
In a large heavy based frypan add red onion and splash of olive oil and sauté until transparent. Then add rice. Add wine and reduce heat. Cook for a couple of minutes until wine has been absorbed. Start to add stock 1/2 cup at a time. Stir in well and then leave to absorb until bubbles form on the top of the rice mixture. Add more stock at this point - do not stir until you have added the stock and then gently mix through. Repeat until all stock has been used.
Before the last 1/2 cup stock, taste the risotto - there still should be a little bit of bite to teh rice - than add the remaining stock and after 2 minutes turn off the heat. Add the roasted sweet potato. Stir well to combine. Add the grated parmesan, butter, half the lime juice and spinach leaves. Leave to sit for 2-5 minutes then serve.
Parsley Pesto
In a small food processor combine parsley, chopped garlic clove, remaining lime juice and 1/2 cup olive oil. Season with salt and pepper and process until smooth. Drizzle over risotto.
