The cure for the common pasta? Risotto! (And this recipe for roasted sweet potato and spinach risotto a great way to sneak in some veggies, too).

Your kids will love the sweet creaminess of the potato combined with parmesan cheese; you’ll love that it’s not butter and parmesan cheese. The newest recipe in our Whole Foods Wednesdays series! Dinner problem solved.Roasted Sweet Potato and Spinach Risotto Roasted Sweet Potato and Spinach Risotto

Many people might shy away from risotto because it can be a bit tricky — but the secret is simple. Just keep stirring. Roasted Sweet Potato and Spinach Risotto

We paired the risotto with a DIY salad bar. If you’re short on time, just make your own salad from the fresh foods bar at Whole Foods. Better yet, take the kids with you and let them make their own salads! DIY Salad Bar DIY Salad Bar

Whole Foods is making it easier for the holidays, too! Order holiday meals, entrées and party must-haves (for pick up in store) November 1 through November 22 and get $10 off your next in-store purchase. Order in store OR online!

Roasted Sweet Potato and Spinach Risotto
Serves 4
Creamy fall-flavor risotto the kids will love (and you will, too!)
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 2 Large Sweet Potatoes (chopped into 1/4 inch cubes )
  2. 2 Tablespoons Olive Oil
  3. 6 Cups Vegetable Broth
  4. 6 Tablespoons Unsalted Butter
  5. 4 Medium Shallots (diced)
  6. 4 Cloves of Garlic ( Diced )
  7. 1 1/2 Cups Arborio Rice (Italian short grain)
  8. 1/4 Cup Bourbon (choose your favorite!)
  9. 2 Cups Fresh Grated Parmigiano-Reggiano
  10. 2 Cups Fresh Spinach
  11. 1/2 Cup Fresh Rosemary (diced)
  12. 1/2 Cup Fresh Italian Parsley ((diced)
Instructions
  1. Preheat oven to 400 degrees.
  2. On a large baking, sheet spread out the chopped sweet potatoes and rosemary evenly -- making sure to coat them with enough olive oil to prevent the pieces from sticking. Add salt and pepper to taste.
  3. Bake for 30-40 minutes, until sweet potatoes are golden brown. (You can do this part the night before and refrigerate!)
  4. Using a large pot, begin to sauté the shallots and garlic over medium heat for 4-6 mins. Then deglaze the bottom of your pot with 1/4 cup of your favorite Bourbon. Remove pot from heat and allow mixture to cool slightly, just cool enough so when you add the butter to the mixture it will melt, but not burn.
  5. Melt the 6 tablespoons of butter with the pot removed from the heat. Once the butter has melted add the rice and stir gently until the rice is completely covered. Allow to soak for 5 minutes.
  6. While waiting for the rice to soak, grab a medium sized pot and pour in the vegetable stock. Bring to a simmer.
  7. Once the rice has finished soaking, put the pot back on the heat at medium to medium high. At this point, begin to spoon in 1 cup portions of the warmed broth and cook until the broth has been absorbed. This usually takes about 3-5 minutes depending on the heat.
  8. Continue adding 1 cup of broth at a time, making sure to stir the rice often. Repeat this process until rice is thoroughly cooked, usually in about 30 minutes.
  9. After the rice has finished cooking, remove from heat and add the grated cheese, fresh spinach and roasted sweet potatoes and blend carefully. Make sure to keep some of the grated cheese aside in order to be sprinkled on just before serving.
  10. Add salt and pepper to taste and serve hot.
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about our sponsor: whole foods market baltimore

whole_foods_market_green_logoWhole Foods Market Baltimore makes it easy on area families to eat fresh, healthy meals every day. The seek out the finest natural and organic foods available, maintain the strictest quality standards in the industry, and have an unshakeable commitment to sustainable agriculture.

They’re making it easier for the holidays, too! Order holiday meals, entrées and party must-haves (for pick up in store) November 1 through November 22 and get $10 off your next in-store purchase. Order in store OR online!