DINNER: BROWN RICE RISOTTO WITH ROASTED ROOT VEGETABLES

Just a quick post to share with you a yummy risotto recipe that's perfect for these chilly nights! Golden sweet potatoes and carrots, blushing beetroots all roasted together with some rosemary and cloves of garlic. A nutty brown rice risotto base with some delicious sweet corn - this dish is Autumn on a plate. The colours remind me of the falling leaves that Clémentine loves collecting at the moment....until she splodges blue paint all over them.

BROWN RICE RISOTTO WITH ROASTED ROOT VEGETABLES

Note: This is a lazy person's risotto, no constant stirring required.
Also do not fret if you haven't got any white wine. I have made this recipe many times sans wine, most likely I drank it instead of adding it to the dish! Shhhhhhh.

serves 4-6 people

Extra virgin olive oil
1 large sweet potato, cut into cubes
4 large or 6 small carrots, cut into cubes
2 beetroot, cut into cubes
3 - 4 garlic cloves, left whole with skin on
A few sprigs of Rosemary
2 cobs of corn
1 small onion, chopped finely
2 sticks of celery, chopped into small pieces
2 cups risotto
1/2 cup white wine
6-8 cups vegetable stock
2 tablespoons butter
Salt
Pepper
1 1/2 cups of Parmesan, Pecorino or Ricotta Salata cheese, grated.

Preheat oven to 180C deg
In a large roasting dish add a few glugs of olive oil and gently toss in the sweet potatoes, carrots and beets.
Roast for approximately 40-60 mins, adding the garlic and rosemary sprigs at the halfway mark.
The vegetables should be finished around the same time as the risotto, if earlier turn off the oven and cover the tray with aluminium foil to keep warm.
Place the corn in a medium sized saucepan and cover with water.
Bring to the boil and cook until tender, about 30 minutes.
Turn off heat but leave in the hot water to keep warm.
In a large deep sided saute pan or french oven add a couple of glugs of olive oil, onions and celery and cook on medium heat until the onions are clear, about 5-10 minutes.
Add the brown rice and stir to gently toast the rice until its nutty and fragrant for about 3-5 mins
Reduce the heat to low and add the white wine, stir until most of the wine has been absorbed.
Add 6 cups of the stock and gently simmer for about 40 minutes, adding more stock if needed.
Cook until the risotto is al dente, then stir in the butter and 1/2 cup of cheese.
Drain the corn and set aside.
Sprinkle the risotto with the roasted vegetables.
Carefully cut the corn cobs into bite sized slices and add to the risotto.
Season to taste and serve from the pan with an extra sprinkling of cheese.