Now that I know the secret to making a good risotto it is one of my favourite midweek meals to make. I have never made it with sweet potato or sage before and to be honest I was a bit worried how it was going to turn out. However this has to be one of the best risotto’s I’ve ever made. I was worried that the sweet potato would be too sweet, but it rather completed the risotto rather then overpowering it. The sage also gave the risotto a really nice aromatic flavour. With the addition of hazelnut ‘parmesan’ it was a winning combination.
What’s your favourite ingredients to add to Risotto?
Sweet Potato Sage Risotto with Hazelnut ‘Parmesan’ (vegan, gluten free, soy free)
3 medium sweet potatoes (about 3 cups), peeled and roughly chopped
2 tablespoons hazelnuts
2 tablespoons nutritional yeast
sea salt to taste
2 tablespoons olive oil
2 cups risotto
1 large brown onion, diced
2 garlic cloves, diced
1/2 cup white wine
1 litre boiling vegetable stock (I used steamer water and Marigold Swiss Bouillon Powder)
20 sage leaves, roughly chopped
1. Steam the sweet potato. Once it is cooked set aside and mash.
2. In the meantime place the hazelnuts and nutritional yeast in a coffee grinder. Grind into a flour and add sea salt to taste.
2. Heat olive oil in a large pot, then add risotto. Toast the risotto for a minute, then add the onion and garlic. Saute for another minute.
3. Add the white wine and allow it to absorb into the rice. Stir continuously.
4. Ladle spoons of boiling vegetable stock into the pot, one at a time. Allowing the rice to absorb the stock and before adding another ladle. Stir continuously. After you add a couple of ladles of stock, add the sage leaves.
5. Once the rice is just about cooked, add the mashed sweet potato and stir through. Adjust the seasoning with sea salt to taste.
6. Serve the risotto topped with a generous couple of spoons of the Hazelnut ‘Parmesan’
To complement the risotto I made a great big salad with fresh organic lettuce, kale, pea sprouts, cherry tomatoes, cucumber and red onion. To dress it I used my homemade Sun-dried Tomato Basil and Almond Pesto.
Pesto is also my new weekly obsession. Every week when I go to the Farmers Market I get a big bunch of basil and just blend it with olive oil, nutritional yeast and what ever nuts I have on hand. It’s great to use as a spreads, salad dressings, to add to sauces, etc. Actually tonight I used the remaining pesto to give my homemade burgers an extra kick. I am too tired to post that recipe tonight, so it will be coming out soon.