This recipe has become a staple in my house and I think it will for you too! I found this recipe for Two Peas and their Pod blog which I read daily. This dish is perfect for a cold day, it can be served as a side but I eat it as a main dish as it’s very rich and filling. I didn’t make too many changes to this recipe, but it’s a very flexible recipe and can be tweaked in almost any way. The only thing I wouldn’t change here is the type of rice. This dish is very simple, it’s just very needy! It’s not something you can just throw on the stove and walk away, you have to stir almost constantly, but don’t let that deter you from making this! It is worth standing at the stove for a half hour trust me! There are so many combinations for this risotto, but sweet potato and spinach is definitely my favorite. I do also love cooking this with butternut squash and kale! You can throw almost anything in here, vegetables, shrimp, chicken, you name it,
Here’s what you’ll need!
– 2 sweet potatoes
– about 4 tablespoons of butter (sometimes I use 5 or 6 but don’t tell anyone)
– chopped up shallots or onions (again this is something that you can tweak. I typically use 1 large shallot or a couple of small ones, or about half of a sweet onion, really whatever I have on hand!)
– couple cloves of garlic minced
– 1 1/2 cups Arborio rice (this is important, you definitely want to use this type of rice for the best results)
– 1/2 cup dry white wine (plus more for a glass for yourself!)
– 6 cups vegetable or chicken broth (whatever floats your boat!)
– a couple of handfuls of fresh spinach, chopped just a bit
– Parmesan cheese
Peel and cut the sweet potatoes into bite size pieces. Lay on a baking sheet (covered in parchment paper for easy clean up). Drizzle some olive oil and sprinkle some salt and pepper and toss around to make sure the pieces are evenly coated. Bake at 400 degrees for about 20-25 minutes.
Heat the broth in a saucepan, keep it on low heat the entire time to keep it hot. Make sure not to skip this step!)
Melt butter in a large pot or Dutch oven. Add shallots or onion and garlic, cook for a few minutes over medium heat. Pour in the rice and stir for a couple of minutes to coat the rice in the butter. Add the wine and stir, let cook a couple of minutes but keep stirring. Pour 1 cup of the hot broth over the rice, stir, stir, stir! Do this for about 5 minutes or until the broth is absorbed. Once it’s absorbed, add another cup of broth, let it cook about 5 minutes while stirring and repeat until you have used all 6 cups of the broth. This will take about 30 minutes. It’s ok if you take a quick minute break from stirring but watch carefully as the rice will start to stick to the pot and burn. Once you’ve used up all the broth, turn off the heat and add the sweet potatoes and spinach and then add the grated Parmesan cheese (you can add as little or as much as you want, I often use about 1/2 cup). Stir to combine. Serve immediately.