Roasted Sweet Potato and Spinach Risotto

Name: Roasted Sweet Potato and Spinach Risotto
Yield: 1 serving
Ingredients: 2 large sweet potatoes; 2 tablespoons olive oil; Salt and freshly ground black pepper; 6 cups vegetable broth; 5 tablespoons unsalted butter; 2 shallots; 2 cloves garlic; 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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4.8

45 reviews

Excellent

Course
Main Course
Cuisine
Vegetarian

Roasted Sweet Potato and Spinach Risotto

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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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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Instructions

1. Preheat the oven to 400 degrees.
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.
3. To make the risotto, heat the vegetable broth in a medium sauce pan. Simmer on low while you make risotto.
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.
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.