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Spinach and sweet potato risotto
Spinach and sweet potato risotto
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Ingredients:
  • 500g sweet potato, peeled and cut into 3cm cubes
  • 1l chicken stock
  • 125ml white wine
  • 40g unsalted butter
  • 1 onion, chopped
  • 400g rice
  • 2 cloves garlic, chopped finely
  • 100g baby spinach leaves
  • 40.00 ml pine nuts, toasted
  • shaved parmesan, to serve
Instructions:
  • Preheat your oven to 210°C. Line a baking tray with parchment paper, place sweet potato on it, and lightly coat with oil spray. Bake for 20 minutes or until beautifully golden and tender. Let it cool before using.
  • In a small saucepan over medium heat, bring stock, wine, and 1 cup water to a boil. Reduce heat to very low and keep warm. In a large saucepan over medium heat, melt butter. Add onion and cook until softened, about 3-4 minutes. Stir in rice and garlic, cook for 2 minutes until rice is well coated.
  • Simmer 2 cups of hot stock in the pan, stirring often to prevent the rice from sticking. When most of the liquid is absorbed, add the rest of the stock, stirring continuously until the rice is tender, about 15-20 minutes. Mix in the spinach, sweet potato, and pine nuts. Serve with a sprinkle of parmesan.

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