Risotto with Greens and Sweet Potato

Serves 4

1tbsp oil

1 medium onion chopped

1 garlic clove minced

1 sweet potato peeled and cubed

5 leaves of savoy cabbage cleaned and stalk removed

12oz risotto rice

1 glass white wine

1 ltr vegetable stock

2tbsp pesto

 Heat the oil in a wide pan and fry the sweet potato,onion and garlic for 10 minutes until tender, cover with a lid and make sure it doesn’t go dry, Add some water if necessary.

Meanwhile roll the cabbage leaves up like a cigar and slice, then blanch in boiling water for 5 minutes and set aside.

Lift the onion & sweet potato mix out of the pan and add in the rice and cook for about 2 minutes until it is slightly toasting. Add in the white wine, turn up high and bubble for a minute or two. Gradually add the stock ladle full at a time and stir between each addition. Add further stock when the previous has been absorbed.  Keep going until the stock is all added. The rice will be cooked after about 16 minutes. To finish, stir back in the sweet potato and cabbage and cook for a further minute too heat everything up. Swirl through the pesto and serve.

Serve with a few with toasted croutons for a little crunch.