Roasted Sweet Potato and Spinach Risotto
Ingredients
The risotto
-
1½
cups
Arborio rice
-
5
tablespoons
unsalted butter
-
2
shallots
minced
-
2
cloves
garlic minced
-
6
cups
vegetable broth
-
½
cup
dry white wine
-
1
cup
freshly grated Parmesan cheese
-
1½
cups
chopped fresh spinach
The roasted sweet potatoes
-
2
large
sweet potatoes, peeled and cut into ¾ inch cubes
-
2
tablespoons
olive oil
-
to taste
salt and freshly ground black pepper
Instructions
- Preheat the oven to 400°F.
- Toss the diced sweet potatoes with olive oil, salt, and pepper, and roast for 25 to 30 minutes until tender.
- Heat the vegetable broth in a medium saucepan and keep it simmering on low.
- In a large pot, melt the butter and sauté the shallots and garlic until browned.
- Add the rice to the pot and stir until coated with butter, then add the white wine and cook for 2 minutes.
- Gradually add one cup of hot broth at a time to the rice, stirring until absorbed, for about 30 minutes until the rice is cooked.
- Remove from heat and stir in the Parmesan cheese, spinach, and roasted sweet potatoes until well combined. Season with salt and pepper before serving.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
15g
Total carbohydrates
60g
Total protein
10g
Sodium
800mg
Cholesterol
30mg
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