Sweet vegetable risotto

Sweet vegetable risotto
  • Serves: 4
  • Prep time: 20 minutes
  • Cook time: Under 3 hours
  • Ready in: Over 60 Minutes
  • Difficulty Rating: 1
  • Suitable for vegetarians
  • * Freezer friendly
  • Syns per serving:
      FREE

This is the easiest way to make a risotto - ever! The nutty, slightly spicy flavour of sweet potato makes it the perfect partner to the creamy rice in this simple dish.

ingredients

  • 1 onion, peeled and chopped
  • 2 garlic cloves, peeled and crushed
  • 250g risotto rice, dried
  • 200g sweet potato flesh, cut into 1cm dice
  • 1.2 litres hot vegetable stock
  • Salt and freshly ground black pepper
  • 150g green beans, trimmed and halved
  • 125g frozen peas

method

  1. Place the onion, garlic, rice, sweet potato and stock in the slow cooker.
  2. Season, cover with the lid and cook on LOW for 2 hours.
  3. Uncover, stir in the green beans and peas.
  4. Cover and cook for another 30 minutes or until the vegetables are cooked through and the rice is tender. Serve straight away.

Tip: For extra Italian flavour stir in 1 level tbsp green pesto (1 Syn per level tbsp) or a little grated Parmesan cheese (1½ Syns per level tbsp).

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