MENU
 
 
 
 

  • Sweet Potato, Spinach and Cashew Risotto

    1 vote
    Sweet Potato, Spinach and Cashew Risotto
    Servings: 1
    by ShaleeDP
    1124 recipes
    >
    A new recipe learned from Taste [dot] com Australia

    Ingredients

    • 400g orange sweet potato, peeled, cut into 2cm pieces
    • Olive oil cooking spray
    • 3 cups chicken stock
    • 25g butter
    • 2 teaspoons olive oil
    • 1 brown onion, finely chopped
    • 1 garlic clove, crushed
    • 1 1/2 cups arborio rice
    • 2 tablespoons lemon juice
    • 100g baby spinach
    • 2 tablespoons chopped fresh sage leaves
    • 1/2 cup grated parmesan
    • 1/3 cup unsalted roasted cashew nuts, chopped
    • Lemon halves, to serve

    Directions

    1. Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
    2. Place sweet potato on prepared tray. Lightly spray with oil. Roast for 20 to 25 minutes or until tender.
    3. Meanwhile, place stock and 1½ cups water in a saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer while preparing risotto.
    4. Heat butter and oil in a large heavy-based saucepan over medium heat. Add onion and garlic. Cook, stirring, for 3 to 4 minutes or until onion softens. Add rice. Cook, stirring, for 1 minute. Reduce heat to low. Add ½ cup hot stock to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock, ½ cup at a time, until all liquid is absorbed and rice is tender and creamy (this should take about 30 minutes).
    5. Add lemon juice, spinach, sage, parmesan and roasted sweet potato. Stir gently to combine. Cook for 1 to 2 minutes or until heated through. Season with salt and pepper. Top with cashews. Serve with lemon.

    Similar Recipes

    Leave a review or comment