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We hope you got benefit from reading it, now let’s go back to vegan roasted sweet potato, almond and spinach risotto recipe. You can have vegan roasted sweet potato, almond and spinach risotto using 11 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Vegan Roasted Sweet Potato, Almond and Spinach Risotto:
- Take of Large Sweet Potatoes.
- Use of Vegan Caramelized Onion Chutney.
- Use of Shallots.
- Take of Garlic (or 1 generous tsp of Lazy Garlic).
- Take of Sliced/Flaked Almonds.
- You need of White Wine.
- Get of Risotto Rice.
- Get of Vegetable Stock.
- Get of Unsalted Vegan Butter.
- Get of Soy Sauce (optional).
- Prepare of dried Thyme.
Steps to make Vegan Roasted Sweet Potato, Almond and Spinach Risotto:
- Preheat the oven to 200°C (fan oven).
- Peel and cut the sweet potato in 1.5cm cubes. Place into a potato of warm water, add a pinch of salt and bring to boil before simmering at a medium heat for 10 mins..
- Peel and finely chop the shallots and garlic..
- Heat a 2 tbsp of Olive Oil in a frying pan at a medium heat and add chopped shallots, garlic and caramelized onion chutney. Cook until shallots of browned (moderate the heat of the pan so the shallots don't burn – slow and steady ones the race).
- Drain the parboiled sweet potato and place them into a deep oven tray. Melt the vegan butter over the potato, add 1 tsp of dried Thyme and mix until evenly coated over the sweet potato cubes. Place into the oven for 15-20 mins..
- Once the shallots have browned, add the white wine and 1 tsp of dried Thyme to the frying pan, stir and allow to cook at a medium heat for 8-10 mins (or when the wine has reduced). Then add the rice and stir into the mixture until the contents have evenly coated the rice..
- Heat the vegetable stock in a pot at a low heat so that it slightly simmers (ensure that it doesn't boil).
- Remove the sweet potato from the oven. Take roughly half to two thirds of the sweet potato out of the oven tray and mix into the contents of the frying pan. Coat the remaining sweet potato in the oven tray with olive oil, season salt and pepper and place back into the oven (increase the heat of the oven by about 20-30°C so that the sweet potato can start to crisp).
- Start adding vegetable stock into the frying pan ladle by ladle so that the risotto can slowly absorb the stock. Add more stock when the stock reduces until the rice is cooked. If the risotto mixture is too sweet, slowly add salt or soy sauce to balance out the sweetness..
- While the rice is slowly cooking, keep an eye out on the remaining sweet potato in the oven to ensure that is starting to crisp but isn't burning. Keep tasting the rice in the pan and when it is about 6-7 mins away from being cooked, add the almonds to the oven dish and roast the almonds for roughly 6 minutes (be careful not to burn the almonds)..
- Remove the oven tray from the dish, take the risotto off the heat (ensure that that the stock has sufficiently reduced so that the risotto is not too runny) and dish the risotto first before adding a generous portion of the roasted sweet potatoes and almonds on top of the risotto and serve..
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