Last night was one of those nothing in the cupboards type of evening! We had had a delicious mushroom risotto the night before and so there was definitely enough rice and parmesan in the house for another – but what kind of risotto?
After a rummage around and a vote for something with a bit of spice – I came up with the recipe below, and it was so good I just had to share it.
I served it up with a little fried back bacon which was the perfect salty accompaniment!
A true throw it in and hope for the best which turned out just right!
2 large (or 3 smaller) sweet potatoes
½ a large butternut squash
1 dessertspoon of white wine vinegar (not end of world if you don’t have)
180g – 190g risotto rice (I use Arborio)
1-2 garlic gloves
1 vegetable stock cube – dissolved in about 800 – 900 ml boiling water
1 teaspoon of curry powder (medium)
1 level teaspoon ground cumin
1 level teaspoon ground coriander
½ teaspoon smoked paprika
Good sprinkle of chilli flakes
About 20g – 30g finely grated Parmesan or Gran Padano
A good handful of chopped fresh coriander
Salt and Pepper
- Preheat your oven to about 180 and boil a kettle.
- Take one sweet potato (wash it and leave the skin on) – chop into chunky slices and into half-moons. Peel half the butternut squash and chop up into chunks of about the same size.
- Steam (or boil) them both for about 8 minutes until they are just starting to soften.
- Place the steamed butternut and sweet potato onto a baking tray with a good glug of olive oil, sprinkle over the curry powder add some salt and pepper and bung into the oven for about 20 – 25 minutes, while you cook the rest of the risotto.
- Peel and chop the onion, the rest of the sweet potato, butternut squash and the carrot.
- Peel and finely chop (or grate) the garlic.
- In a large frying pan heat up another glug of olive oil and add the onion and garlic, and cook for a couple of minutes.
- Add the butternut, sweet potato and carrot to the pan and cook for another couple of minutes.
- Add the rice and cook for another minute or so stirring the whole time.
- Throw in the white wine vinegar, cooking until it has evaporated.
- Now you can then start to add the stock. I am a bit lazy and start off with a really good amount so it totally covers the rice, and then over a pretty high heat, just keep on stirring and adding.
- Add the cumin, coriander, paprika and chili flakes. I try my hardest not to over season and so for my family’s taste, the salt in the stock cube is enough however you may need to add a little seasoning to your taste here.
- Keep on adding the stock and stirring (you may find you need to add a little more hot water to ensure the rice is fully cooked), until the rice and veggies are all cooked.
- Remove from the heat – add the grated cheese and half the fresh coriander, stir in.
- Serve up in bowls – adding the roasted curried squash and sweet potato over the top, finishing with the rest of the fresh coriander!