Smoked Paprika has long been a favourite in the Carnie and the Herb household. Most Sundays, we have avocado on toasted bagels, and we add a touch of lime and smoked paprika. It’s a tradition now In fact, most of our traditions are food based.
200g Arborio Risotto Rice
4 cups vegetable broth
1 medium onion, finely diced
3 cloves garlic, crushed
1 small sweet potato, cut into small cubes
2 teaspoons smoked paprika
1 teaspoon dried basil
1 teaspoon dried parsley
salt and pepper
MethodHeat the olive oil in a large saucepan, and gently fry the onion. When just starting to soften (about 1 minute or so) add the garlic. Gently fry for another minute being careful not to let them burn.
Add the paprika, and turn down the heat a little. Gently warm to start to cook the spice.
Add the sweet potato and herbs. Mix well. Cook on medium high heat for 2-3 minutes to sear the outside of your sweet potato cubes. Season to taste.
Add the rice, and stir well to combine. Heat for 30 seconds. Add the stock, just enough to cover everything and simmer gently.
When the stock gets low, add a little and stir well after each time. Make sure it keeps gently simmering, you may need to turn the heat up and down as you need it.
Keep adding the stock and stirring well as it gets thicker.
Serve on cold nights in, and cosy up under a blanket afterwards.
There it is. My sweet potato and smoked paprika risotto. I love this, and stumbled along it by accident. If you can’t tell, I really enjoy making risotto which is weird being as if you are vegetarian or vegan it’s usually what’s offered to you. But, I like to think that my recipes are a bit more tasty and unusual that the standard offerings.
This is a great winter warmer, and is excellent with some warm crusty bread. I think this is my favourite of The Herbs risottos.