Sweet Potato and Fried Sage Risotto

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Fried Sage is the dream, I could eat a whole plate of it. I add it to anything which is just about reasonable to finish a meal, but it works perfectly with this risotto (even for those less enamoured.)

Risotto close up

Ingredients (Serves Four)

  • 2 Sweet Potatoes- peeled and cubed
  • 1 tbsp. dried Rosemary
  • Olive Oil
  • 1 Red Onion- diced
  • 2 Garlic Cloves- chopped
  • 300g Risotto Rice
  • 150ml White Wine
  • Vegetable Stock (2 tsps. Bouillon + 500ml boiling water)
  • 100g Frozen Sweetcorn
  • 200g Creamed Corn
  • 1 tbsp. Mascarpone
  • 30g Pine Nuts
  • 10g Fresh Sage
  • Vegetarian Parmesan style cheese (to serve)
  • Balsamic Drizzle (to serve)

The Road to Deliciousness

  1. On a baking tray, dose the sweet potato in olive oil and dried rosemary. Roast in oven at 180c for 30 minutes.
  2. Fry onions and garlic in olive oil until translucent and softened. Add the risotto rice and stir in.
  3. Add white wine and stir until liquid is reduced by half. Then slowly add the stock, a little at a time, stirring and allowing rice to absorb the liquid, each time before you add more.
  4. Toast pine nuts in a saucepan, take off heat as soon as they start to brown as they continue to cook in the pan. In a separate pan fry the sage in a little olive oil until crisp.
  5. Add the sweetcorn and creamed corn . Let simmer for a few minutes and then add the cheese.
  6. Add the sweet potato, pine nuts and sage on top and sprinkle with vegetarian parmesan and a swirl of balsamic drizzle.

Enjoy!

P.S. I always make too much risotto when going to the effort, in order to make delicious risotto balls for the next day.

Roll the risotto into small balls and then dip in egg, followed by breadcrumbs (or rice breadcrumbs to keep gluten free.) Heat oil in a pan and add the risotto balls until golden brown, yum!

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Vegenchiladas

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I hosted a fajita party recently and had some wraps left over to use up and was trying to think of something other than fajitas! I have never made enchiladas before so I thought I would give them a try using some of the vegetables I had in my fridge. These are delicious heated up the next day as well.

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Ingredients

  • 5 tortilla wraps
  •  1 sweet potato
  •  1/2 courgette
  •  1/2 aubergine
  •  2 spring onions
  •  2 sticks of celery
  •  1 can of black beans
  •  large handful of spinach
  •  2 chopped chillies
  •  1 tbsp. smoked paprika
  •  150g grated cheddar cheese
  •  1 tbsp. cumin
  •  1 tbsp. coriander
  •  1 tsp. turmeric
  •  Enchilada Sauce or Homemade tomato sauce
  •  guacamole/ sour cream/ salsa to serve

The road to deliciousness

  1.  Cut sweet potato, courgettes and aubergine into cubes and place in oiled baking tray. Add chopped celery and spring onions. Sprinkle with paprika and put in oven at 180c for 20 minutes.
  2.  Drain and rinse black beans and put into a bowl with chillies and spices.
  3.  Wilt spinach for around one minute in pan. Cut up spinach and add to bowl.
  4.  Once the vegetables are softened, add to bowl. Add half the cheddar cheese and some of your enchilada sauce. Stir ingredients together.
  5.  Fill each wrap with the contents of the bowl and wrap up like you would a fajita. Place them in a baking tray so they are nice and tightly pressed together. Top with the rest of the enchilada sauce and cheese. Put back in oven for around 20 minutes.
  6.  Top with guacamole, sour cream and salsa.