Woman's Day
Ingredients
Method
1.Preheat oven to hot, 200°C. Combine kumara, rosemary and 1 tablespoon oil on a baking tray. Season to taste and toss well. Bake for 15-20 minutes until golden and tender. Mash and set aside.
2.Heat another 1 tablespoon oil in a large saucepan. Saute onion and garlic for 3-4 minutes until onion is tender. Add rice and cook, stirring, for 1 minute. Pour in wine, stir, then simmer for 1-2 minutes until wine has almost evaporated.
3.In a medium saucepan bring stock to the boil. Add hot stock to the rice mixture 1 cup at a time, stirring until all the liquid is absorbed and the rice is tender (about 20 minutes).
4.Stir in kumara, parmesan, peas and parsley, reserving a little of the parsley for garnish. Transfer to a large bowl. Allow to cool, then chill until cold and firm.
5.Roll tablespoonfuls of mixture into balls. Flatten slightly and toss in the flour.
6.Heat remaining oil in a large frying pan on medium. Cook risotto cakes, in 4 batches, for 2-3 minutes on each side until golden. Serve with aioli. Garnish with parsley.
makes 40
Note
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