Roasted Sweet Potato, Haloumi & Mushroom Risotto

• While the sweet potato is roasting, finely chop brown onion.
• Finely chop garlic.
• Pick thyme leaves.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate.
• 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 medium baking dish. Cover tightly with foil and bake in the oven until the liquid is absorbed and the 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 left, 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 to taste.

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