Beet, Basil & Sweet Potato Risotto
 
Prep time
Cook time
Total time
 
From the kitchen of:
Serves: 2
Goodies
  • 2 tbsp extra virgin olive oil
  • 1 cup diced onion
  • 2 tsp minced garlic
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • 2 tsp freshly cracked pepper
  • 2 pinches sea salt
  • 1 cup peeled & diced beetroot
  • 1½ cups peeled & diced sweet potato
  • ⅓ cup arborio rice
  • 2½ - 3 cups vegetable broth/stock
  • ½ cup fresh basil leaves
Instructions
  1. Heat oil in a large pan over medium heat. Add onions, garlic, dried oregano & thyme, sea salt & cracked pepper and sauté until onions are soft.
  2. Add beetroot and sweet potato and continue to cook for 5 minutes.
  3. Reduce heat, add rice, and stir through for 2 minutes.
  4. Add ⅓ cup of stock at a time, stirring through each time until well absorbed before adding more.
  5. When the rice is almost cooked, add fresh basil, then continue stirring until rice is cooked, adding more stock if dish becomes too dry (you want it to remain quite saucy).
  6. Serve hot, topped with fresh basil.
Recipe by Vegan Sparkles with Rebecca Weller at https://vegansparkles.com/2013/09/03/beet-basil-sweet-potato-risotto/