Posted by: Joan Spiller | September 4, 2010

Kumara and shallot risotto – Recipe


OH MY GOD YUM!  That is how all recipes should start if they’re any good huh 😉

So you’ve all seen my risotto recipe so you know the fundamentals of how to make risotto. Well make up the basic one, with the rice and vegetable stock but use a shallot or three (I love shallots) in place of the onion and omit the garlic.

Meantime you have already caramelised (as much qty as you like, I used what amounted to 1c in the end) a sweet potato (I used an orange kumara) in some olive oil. This takes a couple of hours, so do this before ya start the rice cooking .. I do mine the night before I wanna make it. Then it’s cold and easy to cut up and handle when cooking the risotto.

Once the rice has absorbed all the stock (and the shallots are nicely opaque and juicy in the same pan with the rice) add in the parmesan cheese and kumara.
Stir it round and serve with lashings of black pepper and a grating of parmesan on top of the lot.
And some olive oil drizzled on for good measure.

Scoff!

PS If anyone is unsure on the need to FOLLOW the instructions – ask CJ for her risotto experience this week heheh .. Needless to say Percy had a nice big feed of risotto that day..

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