Roasted Sweet Potato & Mushroom Risotto

• While the sweet potato is roasting, finely chop brown onion and garlic.
• Pick thyme leaves. 

• In a medium frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 5 minutes. Add garlic, thyme and garlic & herb seasoning and cook until fragrant, 1 minute. 
• Add risotto-style rice and stir to coat. Add the water and vegetable stock, then bring to the boil. 
• Remove from heat, then transfer risotto to a baking dish. Cover tightly with foil and bake in the oven until liquid is absorbed and rice is ‘al dente’, 24-28 minutes. 

TIP: ‘Al dente’ rice is cooked through but still slightly firm in the centre. 

• When the risotto has 15 minutes cook time remaining, roughly chop silverbeet. 
• Return frying pan to high heat with a drizzle of olive oil and the butter. 
• Add sliced mushrooms and cook, stirring until well browned, 5-6 minutes. 
• Add silverbeet and cook until wilted, 1-2 minutes. Season with salt and pepper to taste. 

• Remove risotto from the oven. Add a splash of water to loosen the risotto.
• Gently stir in roasted sweet potato and cooked veggies. Season to taste.