Roasted Sweet Potato and Spinach Risotto
Rating
4.8 out of 5 stars
(15)
Ingredients
- 2 large sweet potatoes (peeled and cut into 3/4 inch cubes)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 6 cups vegetable broth
- 5 tablespoons unsalted butter
- 2 shallots (minced)
- 2 cloves garlic (minced)
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 cup freshly grated Parmesan cheese
- 1 1/2 cups chopped fresh spinach
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Preparation
Step 1
1. Preheat the oven to 400 degrees.
Step 2
2. Place the diced sweet potatoes on a baking sheet and toss with olive oil. Season with salt and pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
Step 3
3. To make the risotto, heat the vegetable broth in a medium sauce pan. Simmer on low while you make risotto.
Step 4
4. In a large pot or Dutch oven, melt the butter and saute the shallots and garlic on medium-low heat for about 5 minutes, or until browned. Add the rice and stir until all of the grains are coated with butter. Add the white wine and cook for about 2 minutes. Add one cup of broth to the rice and stir with a wooden spoon until the broth is absorbed, 5 to 10 minutes. Continue to add the broth, one cup at a time. Keep stirring the risotto. When the mixture starts to dry out, add more broth. Continue until the rice is cooked, this will take about 30 minutes.
Step 5
5. Remove pan from the heat. Stir in Parmesan cheese, spinach, and roasted sweet potatoes. Stir until well combined. Season with salt and pepper and serve warm.
Step 6
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