Veg risotto Kiev with sweet potato

Veg risotto Kiev with sweet potato

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  • 4
  • Easy
  • Dairy free Health conscious Meat-free Pescatarian
  • 10 minutes
  • 35 minutes
  • Creation Chenin Blanc 2017

Ingredients

  • 4 Woolworths veg risotto Kiev
  • 1⁄2 purple cabbage, shredded
  • 3 spring onions, sliced
  • 6 radishes, sliced
  • 3 T coconut milk
  • 1 tub Woolworths citrus salad dressing
  • 500 g Woolworths frozen sweet potato chips
  • 1 x 35 g sachet Woolworths seed-and-nut mix

Cooking Instructions

Bake the Woolworths veg risotto Kievs at 200°C for 15 minutes or until golden and crispy.

Shred the cabbage, then mix with sliced spring onions, sliced radishes, coconut milk and 1 T Woolworths citrus salad dressing.

Bake the frozen sweet potato chips at 180°C for 20–25 minutes, or until cooked through and crunchy.

Sprinkle over the Woolworths seed-and-nut mix and finish off with the remainder of the Woolworths citrus salad dressing.

Browse more vegetarian recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Contributing Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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