Prawn & Sweet Potato Risotto

Pop the sweet potato onto a baking tray and drizzle with oil, a pinch of salt and pepper. Toss to coat, spread evenly in a single layer and roast on the top shelf of your oven until tender, 20-25 mins. Once cooked, remove from your oven and leave to the side.

Heat a drizzle of oil in a wide bottomed pan on medium heat. Once hot, add the onion and fry until softened, 5-7 mins. Stir occasionally. Once soft, stir in the garlic and tomato puree (and a splash more oil if it's a bit dry). Stir and cook for 1 minute. Add the rice, stir and cook for 1 minute until the edges are starting to look translucent. Add the white wine vinegar and allow it to evaporate for 30 seconds.

Stir in a ladle of stock. When the stock has been absorbed by the rice, stir in another ladle of stock. Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should be 20-25 mins, your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle. tTIP: You may not need all your stock or you may need a bit of extra water.

When the risotto has 5 mins left, stir in the prawns and simmer until they are cooked. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. Once the sweet potato is cooked, stir that in as well. Remove from the heat and add the hard Italian style cheese, a knob of butter (if you have some) and half the parsley. Stir vigorously until the cheese and butter have melted.