Sweet potato, spinach and cashew risotto
Indulge in a delicious and nourishing Sweet Potato, Spinach, and Cashew Risotto. Made with tender sweet potatoes, fresh spinach, crunchy cashews, and savory chicken gravy, this wholesome dish is infused with garlic, sage, and a hint of lemon. Topped with grated parmesan, it's the perfect blend of comfort and elegance.
Cook time 35 min
Prep time 10 min
Ingredients:
2 sweet potatos1 short spray cooking spray oil
3 cups chicken gravy
1 tbsp butter
2 tsp olive oil
1 onion
2 garlic cloves
1 cup white rice
2 tbsp lemon juice
3 cups spinach
2 tbsp sage
1/2 cup grated parmesan cheese
1/3 cup cashew
Indulge in the rich and creamy flavors of Sweet Potato, Spinach, and Cashew Risotto, a wholesome and nutritious dish that's perfect for cozy dinners. This recipe combines the earthy sweetness of sweet potatoes, the fresh taste of spinach, and the crunchy texture of cashews into a delightful risotto that's both comforting and satisfying.
Instructions:
- Preheat your oven to 200°C (390°F).
- Place the diced sweet potatoes on a baking tray and spray them lightly with cooking spray oil.
- Roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized. Set aside.
- Heat the chicken gravy in a saucepan over medium heat and keep it warm throughout the cooking process.
- In a large pan or skillet, heat the butter and olive oil over medium heat.
- Add the chopped onion and garlic. Cook, stirring frequently, until the onion is translucent and the garlic is fragrant, about 5 minutes.
- Add the white rice to the pan with the onions and garlic. Stir well to coat the rice with the oil and butter.
- Cook for 2-3 minutes, until the rice starts to become translucent around the edges.
- Begin adding the warm chicken gravy to the rice one ladleful at a time, stirring continuously.
- Allow the rice to absorb most of the liquid before adding more. Continue this process, stirring frequently, until the rice is creamy and cooked to al dente. This will take about 18-20 minutes.
- Gently fold in the roasted sweet potatoes, chopped spinach, and sage.
- Cook for an additional 2-3 minutes, until the spinach wilts and everything is heated through.
- Stir in the lemon juice and grated parmesan cheese. Mix well to combine.
- Season with salt and pepper to taste.
- Divide the risotto among serving plates or bowls.
- Sprinkle the chopped cashew on top of each serving for added crunch and garnish.
Tips:
- Roast the sweet potatoes in the oven before adding them to the risotto. This intensifies their flavor and brings out their natural sweetness.
- Toast the cashews beforehand for a deeper, nuttier flavor and extra crunch.
- Use warm chicken gravy to keep the risotto at an even temperature, allowing the rice to cook more evenly.
- Stir frequently while cooking the risotto to release the starches from the rice, giving it a creamy texture.
- Add the spinach at the end to keep its vibrant green color and fresh taste.
- Feel free to substitute chicken gravy with vegetable broth for a vegetarian version of this dish.
This Sweet Potato, Spinach, and Cashew Risotto is not just a delight to the taste buds, but also a feast for the eyes. The vibrant colors and harmonious flavors make it a standout dish for any meal. Enjoy the creaminess, the crunch, and the burst of flavor in every bite. Serve hot, garnished with a sprinkle of extra parmesan and fresh sage if desired.
Nutrition per serving
4 ServingsCalories 560kcal
Protein 14g
Carbohydrates 90g
Fiber 8g
Sugar 8g
Fat 20g
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