



Packed full of bold flavours and interesting combinations, this sweet potato chilli risotto is sure to be a crowd pleaser. Guacamole is a delicious side to have with this chilli, why not try our guacamole recipe ?





Ingredients





½ punnet of white mushrooms

½ corgette

½ red pepper

1 sweet potato

1 small onion or ½ large onion

3 garlic cloves

1 tbsp smoked paprika

1 tspn cayenne pepper

½ tspn cumin

½ tsp ground coriander

100ml red wine

300ml risotto rice

1 vegetable stock cube

1 tbsp tomato puree

200g spinach

Medium handful of fresh coriander

½ lime

3 tbsp vegetable oil

6 sun dried tomatoes





Method





Step 1





Pre-heat the oven to 200°C, roughly slice the mushrooms in to medium sized slices, cut the courgette and red pepper in to small cubes (about 1 cm) and place them all in to a baking tray, cover with a little vegetable oil and bake for 15 - 20 minutes.





Step 2





Chop the onion and the sweet potato in to small 1 cm chunks and fry on a medium heat for 5 - 8 minutes. Crush the garlic cloves and add to the sweet potato and onions after a couple of minutes.





Step 3





Once the onion and potato has softened add the smoked paprika, cayenne pepper, cumin and coriander and then give it a good mix.

Empty the mixture in to a bowl so the pan is empty, you will add these again later on.





Step 4





Add a little more oil to the pan and get it nice and warm over a medium heat, add the risotto rice to the pan and continue to stir every 30 - 45 seconds. Cook for 5 minutes.

Add the red wine and cook for a further 5 mins.

Next add the stock cube.

Boil the kettle and cover the rice so it just about covers over the top (do not pour in too much water, go slow and steady) once the water has evaporated add a little more.

Continue to mix the rice every 30 - 45 seconds to prevent burning.

Cook for a further 5 minutes before adding in the mixture you put to one side along with the spinach, sun dried tomatoes, a handful of coriander and tomato puree. Then season with salt and pepper.

Cook out the remaining liquid and taste the rice to ensure it is cooked to your liking.





Serve with some fresh leaves salad and give it a drizzle of olive oil.







