Sweet Potato & Spinach Risotto

🥘 Ingredients

• arborio rice
  2 c
• black pepper
  ½ tsp, ½ tsp
• butter
  4 tbsp
• cooking oil
  2 tbsp
• cream sauce base
  4 tbsp
• garlic
  4 cloves
• salt
  2 tsp
• spinach
  4 c
• sweet potato
  2 medium
• thyme
  ½ tsp, ½ tsp
• veggie stock concentrate
  4 tbsp
• walnuts
  ¼ cup, ¼ cup
• water
  10 c

🍳 Cookware

• medium pot
• large pan
• small bowl

1. 

   1

   veggie stock concentrate thyme walnuts spinach cream sauce base sweet potato garlic arborio rice butter cooking oil salt black pepper water

   veggie stock concentrate: 2 tbsp, thyme: ½ tsp, walnuts: ¼ cup, spinach: 2 c, cream sauce base: 2 tbsp, sweet potato: 1 medium, garlic: 2 cloves, arborio rice: 1 c, butter: 2 tbsp, cooking oil: 1 tbsp, salt: 1 tsp, black pepper: ½ tsp, water: 5 c
2. 

   2

   In a medium pot , bring water to a boil, then reduce to a low simmer ⏱️ 5 minutes . Wash and dry produce. Peel sweet potato if desired; cut into ½-inch pieces. Strip thyme leaves from stems; roughly chop. Peel and mince garlic .

   water: 5 c, sweet potato: 1 medium, thyme: ½ tsp, garlic: 2 cloves
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add sweet potato; season with salt and black pepper . Cook, stirring occasionally, until just beginning to soften ⏱️ 2 minutes . Add thyme, garlic, and butter . Cook, stirring, until fragrant ⏱️ 30 seconds . Add arborio rice and stir until evenly coated ⏱️ 15 seconds .

   cooking oil: 1 tbsp, salt: 1 tsp, black pepper: ½ tsp, butter: 2 tbsp, arborio rice: 1 c
4. 

   4

   Carefully add 1 cup simmering water to pan with rice mixture. Bring to a simmer and cook, stirring, until liquid has mostly absorbed. Repeat with remaining simmering water—adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and risotto is creamy, ⏱️ 25 minutes . Reduce heat to medium low. Stir in spinach , cream sauce base , and veggie stock concentrate . Cook, stirring, until risotto has thickened and spinach is wilted, ⏱️ 2 minutes . If risotto seems too thick, stir in more water 1 tbsp at a time until desired consistency is reached. Taste and season with salt and pepper if desired.

   spinach: 2 c, cream sauce base: 2 tbsp, veggie stock concentrate: 2 tbsp
5. 5

   While risotto cooks, roughly chop walnuts . Place in a small bowl ; microwave until fragrant and toasty, ⏱️ 1 minute . If walnuts are not yet toasty, continue to microwave in 30-second increments until fragrant. Divide risotto between plates; garnish with toasty walnuts and serve.

   walnuts: ¼ cup