I do love risotto as a winter warming meal and this sweet potato spinach risotto is an absolute winner. Creamy, full of flavour and not at all difficult to whip up, it’s become a fast fixture on my weeknight repertoire!
- 500g sweet potato
- Olive oil
- 2tsp ground nutmeg
- 4 cups vegetable stock
- 1 small onion
- 3 cloves garlic
- 2 cups arborio rice
- 1/2 cup white wine
- 3 cups baby spinach
- Preheat oven to 200C
- Dice the sweet potato and place on a baking tray. Drizzle with oil and sprinkle nutmeg
- Roast for 10 minutes then turn, roasting for another 10 minutes then remove from the oven
- In a small saucepan bring the stock to the boil then reduce to a simmer
- Dice the onion and mince the garlic and cook in some oil until translucent
- Add the arborio rice and toss to coat then add the white wine and stir through
- Once the wine has been absorbed start adding the stock a ladleful at a time, stirring gently and allowing the stock to be absorbed
- When the last ladleful is added add the spinach and roasted sweet potato and stir through to combine
- Spoon into serving bowls, season and sprinkle with feta
The sweet potato makes a nice change from a pumpkin risotto, whilst still provide a slightly sweet addition to the creamy risotto base. It’s a colourful, filling meal and definitely leaves me feeling full and satisfied. Plus, I have to open a bottle of wine to make the risotto so it would be a shame not to have a glass while enjoying the fruits of my labour!
I think lots of people get put off my risottos as they think they’re going to be time consuming or difficult, but they really aren’t! This one takes about 30 minutes to whip up and other than needing to keep an eye on it so the rice doesn’t stick that’s about as much skill as it takes! Once you get into the swing of things you’ll find yourself making risottos all winter long!