Roasted Sweet Potato and Spinach Risotto
- 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
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Garlic (2 cloves)
- Shallots (2)
- Spinach, fresh (1 1/2 cups)
- Sweet potatoes, peeled and cut into 3/4 inch cubes, large (2)
- Canned Goods
Vegetable broth (6 cups)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Salt and freshly ground black pepper (1)
- Pasta & Grains
- Arborio rice (1 1/2 cups)
- Dairy
- Butter, unsalted (5 tablespoons)
- Parmesan cheese (1 cup)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
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Published January 14, 2011 (2 years ago).
27 people saved this recipe.
