Roast Sweetpotato and Mushroom Risotto

Everytime we make chicken stock, I always want to make risotto.

It's one of my favourite dishes but the husband isn't so sure, so if I don't get it right, I get told!

For this risotto you will need:

2 medium sweet potatoes
4 cloves of garlic
500ml chicken stock, kept warm in a saucepan
1/2 red onion diced
enough arborio rice for 2 (check on your packet!)
5 chestnut mushrooms (sliced)

Roughly chop the sweet potatoes and half 3 of the garlic cloves, toss in some olive oil in a roasting dish and put in a preheated oven 180°c.
These need to cook for 15 mins, then give it a stir put it back in the oven and start cooking everything else.

First gently cook the mushrooms in a splash of oil, then take them out and keep them on a plate.
Gently cook off the onion in olive oil and add the final garlic clove (chopped fine), then add the rice and stir until all rice is coated in oil.
Then pour over either a glass of white wine (if you have any in the fridge) or a big spoonful of stock.
Keep gently stirring the rice until the stock seems to cling to the rice, then add a bit more stock. Again stir until the rice has soaked up most of the stock. Keep repeating the adding and stirring until all your stock is used up.
Add the mushrooms back into the pan and get your sweet potato out of the oven. It should be looking slightly crispy on the outside, but will be soft and lovely on the inside. Use a knife or even kitchen scissors to break up the potato a bit more. Turn off the heat on the pan and stir through the sweet potato.

Serve up with a grating of parmesan or mature cheddar on top.
We had ours with a big pile of steamed broccoli seasoned with some dried chilli flakes.

Enjoy!