We love Vegan Risotto in our house – its such a great way to use up left overs. This Chestnut and Sweet Potato Risotto is inspired by our Christmas Stuffing, we had a bag of cooked Chestnuts left over from Christmas and they needed to be eaten. Now they’re nice in a salad, or added to sausage meat for a sausage roll – but we really liked them combined with sweet potato in this risotto.
If you fancy something other than Chestnut and Sweet Potato Risotto, do check out our Pea and Mint Risotto for a lovely light supper.
Chestnut and Sweet Potato Risotto
- 1/2 White Onion, finely diced
- 2 Cloves Garlic, minced
- 1 Small Sweet Potato, peeled and diced
- 75 g Cooked Chestnut, quartered
- 750 ml Vegetable Stock (check it's vegan too)
- 400 g Risotto Rice
- 2 tbsp Olive Oil
- Preheat your oven to 350°F 180°C
- Peel and dice your onion, sweet potato and garlic. Chop the Chestnuts into quarters.
- Put the vegetable broth onto simmer, add 1 tbsp of oil to a large pan, on a low heat warm the oil. Sauté the onion and garlic for a few minutes, until translucent, then add in the rice and stir for a few minutes. Then start adding the broth 1/4 cup at a time stirring as you go. Heat wise, you're looking for a low simmer, rather than a boil. If you boil - you'll get rice cooked on the outside and hard in the centre. Risotto should be a bit 'al dente' so soft, but with a firm middle.
- The risotto will take about 35 minutes, just continue to add in broth 1/4 cup at a time, stir gently until it's absorbed and then add in another quarter cup. You must wait for it to be absorbed before adding more!
- When you start the risotto pop the roasting tin into the oven to get warm, briefly toss the diced sweet potato in 1 tbsp of olive oil and after about 5 minutes put the the sweet potato into the warm roasting tin. Leave for 25 minutes, tossing once part way through. If you've diced the sweet potato small, it may take less time. It can sit in the oven for a good few minutes without issue keeping warm. I just turn the oven off as it takes a while for the oven to cool down.
- When you're down to your last half cup (or so - that's a guess, don't measure hot stock!) pop the chestnuts into the stock to get warm. Finish your risotto, season with salt and pepper and then pop in the Chestnuts and Sweet Potato. Gently stir to combine and serve with Violife Parmesan.