Ingredients (Serves One)
- Half Large Sweet Potato, Peeled And Cubed
- Shallot, Diced
- Small Red Onion, Diced
- Black Pepper, Dried Mixed Herbs, Dried Thyme
- 75g Risotto (Arborio) Rice
- 200ml Vegetable Stock (Plus Extra Just In Case)
- 50g Feta, Crumbled
Method
- Place the sweet potato, shallot, onion, rice, black pepper, dried mixed herbs and dried thyme into the slow cooker and give a good mix
- Add the vegetable stock and give another mix
- Put the slow cooker on high and put the lid on
- Check it after about an hour to see if you need more hot stock, as this usually takes about two hours to cook so you don’t want it drying out too soon
- When the liquid has gone and the rice is cooked serve it up and crumble some feta on top
Eating and Storage Tips
This could absolutely be increased in quantity to either make meals for more people or so you have leftovers for lunch the following day or two. It will work great cold or reheated as well. Just be sure to move it to a tub and into the fridge once it has fully cooled in the slow cooker.
If you want to give this a bit more life add either dried of fresh sage leaves to it as sage pairs really well with these flavours. You could also mix some of the feta directly through the dish. If you want to add extra protein or appeal to meat eaters than crumble in some crispy bacon near the end or just on top as well.
Want to do this quicker or forgot to actually turn on your slow cooker? No stress. You can easily do this in a pan the regular way just add the stock a little less at a time and stir it from time to time. You can do this in about thirty minutes but I like the idea of the slow cooker because, if you work out the house, you can prep it in the morning and when you come home quickly boil up the kettle for your stock and turn it on before walking away to do other things and relax. I work from home so got it ready during the day and hit the on switch during my afternoon break.
DANNIIXBHRI 