Goat Cheese Risotto + Roasted Sweet Potato

Sweet (potato) dream are made of (goat) cheese!

What you need:

1/2 cup arborio rice

1 cup vegetable stock – or more as needed

1 small white onion – finely chopped

1 teaspoon vegetable oil

2 tbsp thick cream

2 tbsp goat cheese

Salt – to taste

For the sweet potato:

1 large orange sweet potato

2 teaspoons honey

1 teaspoon red chilli flakes

Salt – to tast

For the toppings:

1 tablespoons goat cheese – crumbled

Lotus root chips – or any other crispy chips

Fresh basil

How to:

Season the sweet potato with salt and roast in a hot oven until tender.

Once roasted, drizzle with honey and a good sprinkle of hot chilli flakes and keep aside.

In a large, heavy-bottomed saucepan, heat the oil and then add the chopped onion. Sauté for a couple of minutes or until slightly translucent.

Add the rice to the pot and stir it well with a wooden spoon so that the grains are coated with the oil. Sauté for another minute or so, until fragrant and you get a slightly nutty aroma. But don’t let the rice turn brown.

Add a ladle of hot stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.

Continue adding stock, a ladle at a time, until the grains are tender but still firm to the bite, without being raw.

Finish off with the cream, goat cheese and season with salt.

Serve the risotto hot with the roasted sweet potato. Top with goat cheese, fresh basil and serve with dense root veggie chips like lotus root or tapioca chips.

Remember to share it with someone you love.

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