sweet potato, parsley and walnut risotto

I promised I'd be back quickly! This is a bastardization of risotto, a version that will get a delicious meal on your table with a minimum of fuss and effort. The dish takes less than half an hour from beginning to end and is really delicious.

You will need:

A small sweet potato, peeled and cubed
One small onion, diced
2 cloves of garlic, crushed
3 tablespoons olive oil plus extra to finish the dish
2 cups arborio rice
3/4 cup white wine or verjuice
1 litre vegetable stock.
Freshly milled parmesan cheese
1/4 cup walnuts, roughly chopped
1/4 cup roughly chopped flat leaf parsley

What to do:

Place the vegetable stock in a saucepan and bring to the boil, then reduce to lowest temp and leave to simmer. Meanwhile, put olive oil in a frying pan and, over moderately high heat, fry the onion and garlic until they begin to gain translucency. Add the cubes of sweet potato and stir, then the rice. Leave to fry for a minute or two, then add the white wine. Stir until it has halved in volume. Reduce the heat to low/medium and add half of the stock. Stir. Leave the risotto to cook for 9 minutes, then add the remaining stock. Stir, then leave to cook for 12 minutes. Season with salt and pepper. Use the back of a wooden spoon to press down on the sweet potato, mashing half of it through the risotto. This will give it a rich colour and deep flavour.

Add most of the milled parmesan cheese, reserving enough to top the serves, and stir, then remove from heat. Continue to stir until all the liquid is absorbed. At the last moment, add the parsley, then portion into serving bowls. Top with a flourish of olive oil and the walnuts, and a little extra cheese. Serve immediately.