Sweet Potato, Fake Bacon and Leek Risotto

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Took a hint from the biryani rice recipe of the other day, and gave up on risottos where you stand and stir, add more stock, stand and stir, add more stock….not when there’s an Angry Birds Halloween tournament to attend to, no sirree!  Sling it all in a roasting tin, pour over the stock and seal with foil.  Bung in the oven, and Bob’s your uncle (or at least the singer from the Cure).  Adapted the below pumpkin and bacon risotto for this sweet potato and Quorn bacon-type fing.  Served with a sprinkling of parmesan and the sweet, sweet taste of victory over those pesky Angry Birds zombie pigs……

http://www.theguardian.com/lifeandstyle/2014/oct/25/pumpkin-recipes-curry-pie-waffles-risotto-salad-pickle-pecan-tart-10-best

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Sweet Potato, Fake Bacon and Leek Risotto

Half a small sweet potato, chopped finely
One leek, likewise
Two small cloves garlic, minced
Several slices Quorn bacon, chopped finely
Uncooked white rice
Paprika, black pepper, salt
Vegetable stock with a dash of balsamic vinegar
Parmesan cheese
Olive oil

 

Heat olive oil in a wok.  Fry the leek gently for several minutes.

Add the garlic, sweet potato and bacon.  Fry for a few minutes more, coating well in the oil.

Mix in the rice.

Pour the mixture into a roasting tin.

Make up the stock, add the vinegar, paprika, salt and pepper.

Pour over the rice mixture, be generous.

Seal the tray with foil, and bake in the oven at medium heat for 15 minutes.

Check the rice, add a little more stock if necessary.

Bake for another 10 minutes, serve hot topped with parmesan.

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