Spinach and sweet potato risotto
This Spinach and Sweet Potato Risotto features creamy rice combined with tender sweet potatoes, vibrant spinach, and a hint of white wine for added depth. It's a comforting meal that's ideal for any occasion, finished off with toasted pine nuts for crunch.
Cook time 25 min
Prep time 10 min
Ingredients:
2 sweet potatos4 cups chicken gravy
1/2 cup white wine
2 tbsp butter
1 onion
2 cups white rice
2 garlic cloves
3 cups spinach
2 tbsp pine nuts
This Spinach and Sweet Potato Risotto is a delightful blend of creamy rice, tender sweet potatoes, and vibrant spinach, all brought together with a touch of white wine and a sprinkle of pine nuts. It's a comforting dish that combines wholesome ingredients into a hearty meal, perfect for any occasion.
Instructions:
- Peel and dice the sweet potatoes into small cubes.
- Finely chop the onion.
- Mince the garlic cloves.
- Wash and roughly chop the spinach if leaves are large.
- In a medium-sized pot, bring water to a boil.
- Add the diced sweet potatoes and cook for about 8-10 minutes until tender. Drain and set aside.
- In a separate pot, bring the chicken gravy to a gentle simmer. Keep it warm for later use.
- In a large sauté pan or skillet, melt the 2 tbsp of butter over medium heat.
- Add the chopped onion and cook until it turns translucent, about 3-4 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the 2 cups of rice to the pan with the onions and garlic. Stir well to coat the rice with the butter.
- Cook the rice for about 2-3 minutes, stirring frequently, until the edges of the rice grains become translucent.
- Pour in the 1/2 cup of white wine, stirring constantly until the wine is mostly absorbed by the rice.
- Start adding the warm chicken gravy, one ladleful at a time, to the rice mixture. Stir often, allowing each ladleful of gravy to be absorbed before adding the next one.
- Continue this process until the rice is creamy and tender but still has a slight bite to it (this should take about 18-20 minutes).
- Once the rice has reached the desired consistency, gently stir in the cooked sweet potato cubes.
- Add the 3 cups of spinach and cook, stirring, until the spinach wilts and is well combined with the rice mixture.
8. Finish and Serve:
- Taste the risotto and adjust seasoning if needed (salt and pepper).
- Toast the pine nuts in a dry pan over medium heat until they are golden brown, about 2-3 minutes. Keep an eye on them as they can burn quickly.
- Sprinkle the toasted pine nuts over the risotto before serving.
- Serve the risotto immediately while it's hot and creamy. Enjoy your delicious Spinach and Sweet Potato Risotto!
Enjoy your Spinach and Sweet Potato Risotto, a deliciously comforting and nutritious meal that's sure to impress. The combination of sweet potatoes, spinach, and creamy risotto rice, topped with crunchy pine nuts, offers a wonderful balance of flavors and textures. Serve it warm, and pair it with a crisp white wine to elevate your dining experience.
Spinach and sweet potato risotto FAQ:
The total cooking time for the risotto is about 30-35 minutes. This includes 8-10 minutes for boiling the sweet potatoes, followed by 18-20 minutes of gradually adding chicken gravy to the rice until creamy.
Yes, you can substitute white wine with vegetable broth or additional chicken gravy for a similar flavor, though the dish will lack the acidity that wine provides.
The rice should be creamy and tender but still have a slight bite to it, known as 'al dente.' This typically takes about 18-20 minutes after starting to add the gravy.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a bit of broth or water to restore creaminess.
A large sauté pan or skillet, ideally around 12 inches in diameter, is best for making risotto to ensure even cooking and proper stirring.
Tips:
- For the best results, use Arborio rice, which is known for its creamy texture perfect for risotto.
- Make sure to stir the risotto frequently to prevent it from sticking to the bottom of the pan and to ensure even cooking.
- You can substitute vegetable broth for chicken gravy if you prefer a vegetarian version.
- Toast the pine nuts lightly in a dry pan before adding them to the risotto to enhance their flavor.
- Gradually add the chicken gravy to the rice, allowing it to absorb the liquid slowly for a perfect creamy texture.
Nutrition per serving
4 ServingsCalories 760kcal
Protein 13g
Carbohydrates 130g
Fiber 6g
Sugar 8g
Fat 18g
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