This bright and healthy risotto is so easy to make. No standing over the stove stirring, just put it all in one pot, add some stock and stick it in the oven. Easy, delicious and a satisfying weeknight meal.
Ingredients 2 cloves of garlic (crushed)
100g sweet Potato (cubed)
2 carrots (cubed)
1 large potato (peeled and cubed)
2 slices of middle bacon (chopped)
1 cup risotto rice
2 cups chicken or vegetable stock
100g parmesan cheese (finely grated)
5 Green tomatoes (optional)
Preheat the oven to 180 degrees C.
Cube the sweet potato and pumpkin. Heat a frying pan over medium heat with a splash of oil. Add the potato and pumpkin, crush the garlic and add. Sautee until the vegetables are just beginning to cook and the garlic has softened.
Add the rest of the vegetables and the bacon.
Add the rice to the frying pan. Cook, stirring, until it becomes clear around the edges.
Spray an oven safe dish with a little oil. Empty the frypan into the dish. Add the stock, it should cover the rice, put the lid on and place in the oven.
Check after twenty minutes, stirring with a fork. If there is still a lot of liquid remaining, return the dish to the oven for ten minutes. If the rice looks wet but most of the liquid has been absorbed, remove it from the oven and leave to stand for ten minutes.