I am so excited to be sharing a new recipe that I have just created and prepared using one of the vegetables we have in abundance right now – sweet potatoes. We have recently discovered that you can eat the tips and leaves of the sweet potato vine (which grows voraciously), and they are quite tasty and hold together well. So, I thought I would combine the tuber and the vine here, with some garlic, white wine and fresh herbs, and make one of my favourite dishes – RISOTTO!
- 2 cloves garlic, crushed
- 120gm unsalted butter
- 1 medium onion, roughly chopped
- 2 cups arborio rice
- 6 small sweet spuds (2-3 big ones), peeled and chopped
- 1 bunch sweet potato vine tips, finely chopped
- 4 tbsp pine nuts
- Olive oil (for roasting)
- 1 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh oregano, finely chopped
- 1 cup dry white wine
- 1.5 litres of vegetable stock
- 100gm parmesan cheese
- Caramelized balsamic vinegar (Pukara Estate)
Peel and chop your sweet spuds into small, edible size chunks. Throw them into an oven dish and splash with olive oil and some salt and pepper. Throw these into a pre-heated 180 C oven for about an hour (until tender and browned).
Put half the butter into a large cooking pot and add the onions, cooking them until they are translucent (on low heat). At the same time, heat your stock in another pot and keep it simmering.
When the onion is just done, add your garlic and quickly stir for half a minute before adding the rice. Continue stirring until the rice is covered with butter and has started to become translucent around the edges. Add a cup of stock and a splash of the wine and keep stirring. As the stock is absorbed into the rice, add more stock and wine (so that the rice does not stick to the bottom of the pot and so that it is always covered by stock).
About now, you want to throw a splash of olive oil in a non-stick pan and put your pine nuts on to brown. This will take about 1 minute. Then put them to the side.
When you have about 1-2 cups of stock left, its time to add the sweet potato leaves and tips, which have been finely chopped.
Keep stirring. Then add your finely chopped fresh rosemary and some freshly ground black pepper.
Once your stock has finished, you can add the roasted sweet potatoes, the oregano, more freshly ground pepper and a good healthy pinch of sea salt. Throw in your parmesan (reserve a little for serving), then the remaining butter and your pine nuts. Turn off the heat and stir it all together.
Serve with left over parmesan and a drizzle of good quality Caramelized Balsamic Vinegar (like the one from Pukara Estate who we visited during our recent trip to the Hunter).
Hope you like this one!