It’s Meatless Monday-Sweet Potato and Black Bean Risotto (Plus Arancini)
There’s nothing I like better than cooking once and eating twice. It’s saves time and money and I think this week’s Meatless Monday double feature fits the bill. The first dish is a risotto and using leftovers you turn it into a tasty treat that’s great as a meal when combined with a salad, or even an appetizer for the upcoming holiday season. I used canned chipotle peppers. They’re hot so a little goes a long way and leftovers I keep in a container in the freezer and use when needed.
For the Risotto
1 cup Arborio rice
4 cups vegetable stock
1 medium size sweet potato cut into small cubes
1 onion, finely diced
1 cup cooked black beans
1 tablespoon chopped chipotle peppers in adobo sauce (use more or less depending on your heat tolerance)
Good pinch of salt
2 tablespoons oil
For the Arancini
Leftover risotto (I used 2 cups)
½ cup flour
1 egg, beaten
1 cup breadcrumbs, Panko style makes a nice crust
Oil for frying
Optional for a dipping sauce- 1 cup mayonnaise mixed with 2 tablespoons mango chutney
To Make the Risotto
In a large saucepan and over medium heat, heat oil and then add the onion and cook for a few minutes until slightly softened.
Add the sweet potato and cook for a few minutes and then add the salt and chipotle pepper and continue cooking for about 5 minutes or until the sweet potato is softened and slightly browned.
Add the rice and stir well.
Make sure that the vegetable stock is warm and slowly begin adding ½ cup at a time. Once it’s incorporated, add another ½ cup and repeat the process until all the stock is used. The rice should be cooked by now but check and if necessary add more stock.
For the arancini
Take the leftover risotto and roll it into balls (slightly smaller than golf ball size)
Place on a plate and put in the fridge for about 30 minutes.
On a plate spread flour, on another plate, place the beaten egg, on a third, the breadcrumbs.
Roll the risotto balls first in the flour and then then the egg, and finally the breadcrumbs.
Set them on a plate and then put them in the fridge for about 30 minutes.
In a heavy skillet, heat oil (you need about a couple of inches of it or you can deep fry these too)
Add about four of the arancini at a time. They cook quickly, just a few minutes. Remove from pan and place on a plate onto which you’ve put a paper towel to soak up excess oil.
Serve immediately with the dipping sauce.