- 1 sweet potato
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- 4-5 Tbsp olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 1/2 rice for risotto
- 250ml white wine
- 4 cups homemade chicken stock hot
- 5-6 Tbsp greek kefalotyri or parmesan grated
- 6-8 white button mushrooms in slices
- fresh parsley chopped
Peel and cut sweet potato in pieces. Season with smoked paprika, salt, pepper and 1-2 Tbsp olive oil. Arrange the pieces in a pan lined with parchment paper and bake at 200C for approximately 30 minutes. Let it cool and mash with a fork.
Saute mushroom slices with 1-2 Tbsp olive oil, season with salt and pepper and set aside.
Heat the rest of the olive oil in a pan. Add onion and saute for 2-3 minutes. Add garlic, season with salt and saute 1 minute. Add rice and saute for 5 minutes stirring continuously. Pour in the wine and stir until rice has absorbed the wine.
Add a ladleful of hot stock and stir until absorbed. Repeat this process until rice is cooked and creamy. This will last approximately 25 minutes.
Remove pan from the heat, add mashed potato and grated parmesan. Mix gently.
Serve risotto and garnish with mushrooms and fresh parsley.