Description
A comforting risotto combining creamy Arborio rice with roasted sweet potatoes and fresh spinach for a nourishing dish.
Ingredients
Scale
- 1 cup Arborio rice
- 1 medium sweet potato, peeled and diced
- 2 cups fresh spinach
- 4 cups vegetable or chicken broth
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Parmesan cheese (optional)
Instructions
- Warm the broth in a medium saucepan over medium heat.
- In a large skillet, heat olive oil over medium heat, then sauté onion and garlic until translucent.
- Add the diced sweet potato and cook for about 5 minutes.
- Stir in the Arborio rice and toast for about 2 minutes.
- Gradually add warm broth, stirring continuously until the liquid is absorbed, about 15 minutes.
- Fold in the spinach until wilted, then season with salt and pepper and stir in Parmesan if desired.
- Serve warm and enjoy.
Notes
For a heartier option, add cooked sausage or chicken. You can also try different greens like kale or arugula.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: risotto, sweet potato, spinach, comfort food, vegetarian