I created this delicious and satisfying comfort-food recipe for Organico using their Carnaroli risotto rice. Turmeric goes amazingly well with sweet potato so I loved the idea of adding it to this recipe and it definitely worked out well! Nutritional yeast makes an amazing vegan alternative to parmesan cheese so I definitely recommend it if you’ve never tried it before! I love serving this with a side of steamed broccoli and kale.
Serves 6
INGREDIENTS:
500g Organico Carnaroli risotto rice
500g peeled sweet potatoes
1.5 tbsp garlic infused olive oil
1 tbsp dried mixed herbs
2 tbsp fresh chives, chopped
1 tbsp fresh thyme leaves
2 tsp Indigo Herbs turmeric powder
1.5 litres boiled water
1.5 tbsp tamari
100ml rice milk
1.5 tbsp cider vinegar
3 tbsp nutritional yeast
Salt & pepper (to taste)
METHOD:
- Preheat the oven the 200oc and line a baking tray with greaseproof paper
- Chop the sweet potatoes into 1 inch chunks and combine them in a bowl with the dried herbs and ½ tbsp of the garlic oil
- Spread the sweet potato chunks out on the baking tray and roast in the oven for approximately 25 minutes, or until tender
- Heat the remaining oil in a large pan over a medium heat
- Add the chives and turmeric and stir them together before adding in the rice
- Add 500ml of the water along with the rice milk, tamari and thyme
- Stir everything together then bring the pan to the boil before reducing it to a simmer
- Add the remaining water a little at a time (when the pan starts to dry out) while stirring regularly to avoid sticking
- Cook for 15-20 minutes until all the water is absorbed and the rice is cooked through
- Once cooked, remove the pan from the heat and stir in the roasted sweet potato chunks, cider vinegar, nutritional yeast, salt and pepper
- Serve the risotto in a bowl with more thyme leaves sprinkled over and a splash of lemon juice if you like