Risotto takes time, but this tasty dish is packed with vegetables,
homemade stock, homegrown greens and sweet potato. Enough for a big family
dinner and leftovers for lunch, yum! You can make fresh stock or use pressure canned chicken stock in this recipe.
Ingredients for
SWEET POTATO, SPINACH & PARMESAN
RISOTTO
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Olive Oil
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2 tablespoons
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Butter
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1 tablespoon
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Onion
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1 cup
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Peeled, finely diced
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Garlic
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2-3 cloves
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Peeled, finely minced
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Celery
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1-2 stalks
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Washed, finely diced
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Arborio
Rice
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2 cups
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Rinsed
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Dry White
Wine
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1/2 cup
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Sweet Potato
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450g (1 pound)
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Peeled, diced
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Chicken
Stock
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7-8 cups
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Hot
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Baby Spinach
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300g (10 1/2 ounces)
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Washed
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Parmesan
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1/2 cup
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Grated
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Cream
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1/2 cup
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METHOD:
1. Heat oil and butter over low to medium heat
in a large stock pot until the butter has melted.
2. Add the onion and garlic. Sauté for 1
minute.
3. Add the celery. Sauté for 1 minute.
4. Add Arborio rice, stir and cook until rice
becomes opaque.
5. Add the wine and stir until reduced.
6. Add 1 cup of stock and the sweet potato.
Stir and cook over low-medium heat until all the liquid has been absorbed.
7. Add stock 1 cup at a time, stirring and
cooking gently until liquid has been absorbed then repeat until all of the
stock has been added and the rice is cooked (around 30 minutes or so in total
cooking time).
8. Remove from heat. Add baby spinach and cover
pot with a lid. Wait 5 minutes then stir through spinach until wilted and mixed
through the risotto.
9. Add parmesan and cream and mix well.
10. Serve risotto topped with extra parmesan.
11. Refrigerate leftover risotto immediately.
Risotto will keep in the refrigerator for up to 24 hours and it can also be
frozen in airtight containers for up to 4 weeks, but is better being fresh and
hot for lunches the next day.
Leftover risotto is delicious in mozzarella arancini - recipe added tomorrow!
