CREAMY MUSHROOM RISOTTO

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INGREDIENTS:

1 medium onion, finely chopped

4 cloves garlic, finely chopped

Olive oil

1 Tbls Chinese 5 spice

400g button mushrooms, sliced

2 Tbls butter

2 cups risotto rice

1 lt vegetable stock

1 cup cream

Handful fresh coriander, finely chopped

Salt & pepper

METHOD:

In a medium pan/ wok, sauté mushroom in olive oil till cooked.

Decant the mushroom onto a plate, and in the same pan, add olive oil and butter.

Sauté onion and garlic until translucent. Season with Chinese spice.

Add in the rice and fry for about 2 minutes.

Add in the vegetable stock 1 cup at a time until all the liquid is absorbed and rice is completely cooked through.

Add back the mushroom, pour in the cream and chopped coriander.

Simmer for another 2-3 minutes.

Adjust seasoning.

Serve warm.

LOADED SWEET POTATOES served with GREEN GODDESS SAUCE

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INGREDIENTS:

2 medium sweet potatoes

Olive oil

Salt & pepper

1 medium onion, finely chopped

3 cloves garlic, minced

300g minced beef

1 Tbls Taco spice

1 Tbls mixed herbs

Basil pesto, to serve

1/2 cup Plain yogurt

1 Tbls Fresh mint, dill, coriander mixture – finely chopped

METHOD:

Poke the sweet potato with a fork.

Drizzle with olive oil, salt & pepper.

Roast in the oven at 200 C. Until completely cooked through.

Meanwhile, in a pan, sauté onion and garlic in oil.

Add in the minced meat, and brown. Mix in the spices and adjust seasoning.

Set aside for serving.

To make the sauce: Mix together the yogurt with the finely chopped herbs, and adjust seasoning.

Cut the sweet potato lengthwise, make a pocket for a filling.

Spoon the meat mixture in the centre of the sweet potato.

Top with basil pesto and serve with the green goddess sauce.