Zero degrees outside, Risotto anyone? Mmmmm YES, please!
Risotto is my ultimate comfort food when it is chilly outside. I love this specific recipe that I have been experimenting with because it is one that does not leave you feeling too full or heavy, as most risotto dishes do. I use pearl barley instead of arborio rice which is a large contributing factor to this lighter feeling. The sweet potato puree, that is generously added to the risotto, gives it a unique & delicious earthy sweetness.
Also, if you love garlic, my coriander topping sauce will have you frothing! Give it a try.
- 2 sweet potatoes, peeled & diced
- 4 sprigs fresh thyme
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 4 cups vegetable stock
- 1 tablespoon coconut cream
- 1-1/2 cups pearl barley
- 1/2 an avocado, cubed for the topping
- a few slices of a red chilli for topping
The Coriander Sauce
- 1 garlic clove, peeled & chopped
- Handful of coriander
- Handful of spinach
- 50ml Coconut water
- 1 tablespoon coconut yoghurt
- Salt & pepper
- 1/2 a chopped green chilli
- A glug of olive oil
- The juice of 1/2 a lime
- Pre-heat the oven to 200°C. Start by cooking the pearl barley according to the package instructions. This should take between 30 – 45 minutes.
- Peel the sweet potatoes. Cut them roughly into cubes and place them on a baking tray. Sprinkle them with the olive oil, thyme and salt. Roast them for about 20 – 25 minutes until they are soft.
- Put the sweet potato cubes into a food processor or blender. Add the coconut cream & pepper – Add some if the lime juice if you need more liquid. This should end up being a smooth sweet potato puree.
- Now drain the rice and pour it into a large bowl. Combine it with the sweet potato puree and mix everything until the rice is completely covered.
- Cube the avocado & chop the red chilli – Set aside to top & garnish
The Coriander Sauce
- Add all the ingredients together in a blender. Wizz this up until it is smooth & beautifully green in colour.
Plate up & enjoy!