Roasted Sweet Potato & Mushroom Risotto

• While the sweet potato is roasting, finely chop brown onion. • Finely chop 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 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 and cooked veggies. Season to taste.