Meal of the Week

The question what to cook for dinner must be heard in many homes across the country many nights, so here is my favourite meal this week so far.  And for some strange reason, I enjoy planning what to have for dinner.

Sweet Potato and Broad Bean Risotto
(serves 2)

Ingredients
600g broad bean pods
1 tbsp olive oil
1 sweet potato
1/2 leek
2 cloves garlic
Freshly ground black pepper
Salt (optional)
125g risotto rice
1/2 glass white wine
2 pints stock (approximately)
100g cheese (I used 50g cheddar, 25g parmesan and 25g gruyere)

Method

1. Pod the broad beans and blanch in boiling water for 3 minutes, strain and cool under running water
2. Peel and dice the sweet potato
3. Heat the olive oil (not extra virgin - it's a waste of money if you're going to cook with it!) and add the sweet potato.  Saute for a few minutes whilst preparing your leek and garlic
4. Finely chop the garlic, slice the leek down the centre and wash any soil away, then slice finely across.  Add to the pan with the sweet potato and saute for a few minutes more.  Add freshly ground black pepper and salt if you like.
5. Add the rice and stir for a minute or two.  Add the wine and turn up the heat until all the liquid has gone.  Meanwhile heat the stock up in a saucepan and add 2 ladle fulls at a time to the risotto, simmering and stirring occasionally until it has all evaporated.  After about 20 minutes check the grains of rice to see if they are cooked. (You may need more or less stock depending on how the rice absorbs the liquid, older rice absorbs more).
6. Whilst the rice is cooking skin the broad beans - this is my favourite bit, but i know most people will find it a faff, however it is worth it, to get to the beautiful green beans inside.  To skin a broad bean cut/make a nip near the blunt end then gently squeeze out the bean.  I find this very relaxing.
7. Once you feel the rice is cooked; you are looking for well-cooked grains without a chalky bite to the centre and for the sauce to be almost evaporated but oozing unctuously.  Stir in the broad beans to heat through.  Then stir in the cheese(s).
8. Serve and enjoy

Let me know if you try it, easy to vary and adapt.