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Sweet potato, spinach and cashew risotto

  • 0:10 Prep
  • 0:35 Cook
  • 4 Servings


  • 400g orange sweet potato, peeled, cut into 2cm pieces
  • Olive oil cooking spray
  • 3 cups Massel chicken style liquid 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


  • 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.

Source: taste.com.au


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