Side dishes made with lightly cooked fresh vegetables can add rich flavor, festive color and a dose of delicious nutrition to your dinner table. Try this recipe for spinach and sweet potato risotto:
- risotto (see recipe below)
- 1 medium sweet potato, diced
- 3 tablespoons olive oil
- 2 cups of fresh spinach, washed and chopped
- salt and pepper, to taste
Directions: Prepare risotto using recipe below. In a separate pan, sauté the diced sweet potato in the olive oil until soft and nicely browned (about 10 minutes over medium-high heat). Add the chopped spinach. Toss gently and let the spinach wilt in the pan. Salt and pepper to taste. Mix sweet potato-spinach mixture with risotto. Serve.
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 1/2 cups white arborio rice
- 1/2 cup white wine
- 5 cups hot chicken broth
- 1/4 cup Parmesan cheese, grated
Directions: Heat olive oil in a heavy nonstick 2-quart pot at medium heat. Add onion and sauté for about 4-5 minutes. Add rice and stir until grains are coated with oil. Add wine and stir constantly on medium heat until wine is absorbed. Add 1 cup hot stock or water, stirring until liquid is absorbed. Continue cooking for about 20 minutes, adding the remaining liquid 1 cup at a time. This rice will create its own creamy sauce. Remove from heat and stir in cheese.
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