Sunday, 16 March 2008
Roasted Sweet Potato and Red Onion Risotto
This is an unorthodox risotto, but so what! We had some leftover sweet potato soup and this is how I used it up.
To make the sweet potato base:
Roast some sweet potatoes in the oven. Roll them out of the skin and set aside. In a soup pot, heat some olive oil and saute one finely chopped red onion. Cook the onion over medium heat until soft and caramelized. Add the sweet potato. Use a hand blender to puree all. Add sufficient water to make a soup. Stir in some bouillon powder to taste, salt and pepper. Add one jar of tikka masala sauce, or flavor to taste with coriander, cumin, and lemon juice.
To make the risotto:
Boil brown basmati rice in water until half cooked. Drain the water and add the soup one ladle at a time, stirring until soup is absorbed before adding the next ladle. Continue until rice absorbs all the soup and the mixture is creamy and soft.