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Roasted Sweet Potato and Spinach Risotto
- 2 large sweet potatoes, peeled and cut into 3/4 inch cubes
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 6 cups vegetable broth
- 5 tablespoons unsalted butter
- 2 shallots, minced
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 cup freshly grated Parmesan cheese
- 1 1/2 cups chopped fresh spinach
Directions:View on Two Peas and Their Pod
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