Last year I wrote a blog post about barbecues in Australia and how I really enjoyed cooking food and eating as the sun slowly sank and the air grew fresh. These past couple of days I’ve relished the opportunity to picnic outside. It’s true, sitting outside on the ground does eventually leave you with half a numb bum and a slightly twisted back, but being in the wind and sun with an ant or two crawling along your ankle is really lovely. When I was in Australia we must have had picnics 80% of the time and I was introduced to their wide range of dips (chilli and sweet potato was definitely my favourite.)
I also wrote a post about potlucks, extolling its elements of surprise and creativity. The other day the potluck and the picnic combined and rolled out across the Pump Room Gardens. There is always one ingredient or dish that always crops up in any one potluck – this time it was sweet potato, but since it’s so adaptable and so appealing it’s neither a shock nor a problem. All the dishes were stupendously scrumptious: there was a vibrant dahl, a juicy roasted vegetable dish with halloumi, some astonishingly addictive Brussel sprouts in a peanut sauce, and chocolate chip banana bread.
Moving out day is creeping slowly towards me and I’m slightly concerned about the quantity of rice spilling out of my cupboard. Brown rice, risotto rice, paella rice: if you come round to eat in the near future you will be eating rice. Given this Situation, I decided to make a sweet potato risotto. I went round Tesco and came across a bag of mysteriously-named ‘sliced greens’ (none specified) that were reduced and I thought they’d offer a splash of colour and some minerals. It went down well, I think – but what is not to love when you’re with frendz, there’s a bit of vino and you know that the rice in your cupboard is going to be leaving for good in a couple of weeks & I want to make the most of it.
**this recipe is also low fodmaps which is always snazzy**
2 tbsp oil
Leafy greens cut into rough strips
1l vegetable stock
200ml wine (I used rosé)
2 sweet potatoes, cubed
Seasonings of your choice (salt, pep, mixed herbs)
1 big handful of grated cheese (optional)
- Heat oven to 180 degrees C and put in the sweet potato, drizzled with some oil and seasoning
- Put oil in pan and when hot add the leafy greens until they look like they’re starting to cook, as well as the seasoning you want to use
- Add the risotto rice and a bit more oil, stirring until the grains are coated (5 mins)
- Add the wine if you’re using, otherwise add a slug of stock and stir until it has absorbed
- Do this continuously until all the stock has been used (halfway through turn the sweet potato)
- Remove from heat, stir in cheese and sweet potato
- Serve, and enjoy!