Sweet Potato Risotto

Pop the sweet potato on a baking tray, drizzle with oil, salt and pepper. Toss to coat, roast on the top shelf of your oven until golden on the outside and soft in the middle, 20-25 mins. Finely chop the parsley (stalks and all) and roughly chop the Brazil nuts, or make a small hole in the bag and smash with the bottom of a pan. Pop both in a small bowl, add the olive oil (see ingredients for amount) and mix together.

Meanwhile, pour the water (see ingredients for amount) into a large saucepan, add the stock and stir. Bring to the boil on high heat, then reduce the heat to low, the stock needs to keep warm. Heat a drizzle of oil in a large frying pan on medium heat. Add the onion. Cook, still stirring, until softened, 5 mins. Stir in the easy garlic, cook for 1 minute more.

Stir the rice into the mix and add a ladle of stock and stir. Once the rice has absorbed the stock, add another ladle and repeat, adjust the heat if necessary. Continue adding ladles of stock, stirring regularly until it's all been absorbed by the rice. This should take 25-30 mins. Add in the courgette 10 mins into the cooking time

Once the rice is cooked, stir in the sweet potato (or you could put it on top if you don't think the kids will like it mixed in). Then add the hard Italian cheese and butter and stir until melted and well combined. Taste and add salt and pepper if you feel it needs it.