Recipe Details

Spinach and Sweet Potato Brown Rice Risotto

  • Servings: 12
  • Ready In 1 hour
  • 2 sweet potato; peeled and cut into 3 cm cubes
  • 4 cups Chicken Stock
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cups Short grain Brown rice
  • 2 cloves garlic ; finely chopped
  • 100 g baby spinach leaves
  • 2 tablespoons pine nuts toasted
  • 1 tablespoon butter
  • 2 teaspoon parmesan; shaved
Preheat oven to 410 F (210°C). Place sweet potatoes on a baking tray lined with baking paper and spray with cooking oil. Bake for 20 minutes or until golden and tender. Set aside. While potatoes are cooking, partially cook brown rice in some water, approx 20 - 30 min, then drain.

Step 2
Meanwhile, heat stock in a small saucepan over medium heat. Bring to a boil, then reduce heat to very low. Keep the saucepan on the burner while you make the risotto. Add oil to a large saucepan over medium heat. Add onion and cook for 3-4 minutes or until softened. Add rice and garlic, and stir for 2 minutes or until rice is coated well.

Step 3
Pour 2 cups hot stock mixture into the pan, stirring regularly to avoid the rice sticking to the base of the pan. Once most of the liquid has evaporated, add remaining stock, stirring constantly until most of the liquid has evaporated and the rice is tender. This should take 15-20 minutes. Stir in the spinach, sweet potato, butter and pine nuts, and serve with parmesan.

Nutritional Facts

  • Serving Size 1 Serving (230g)
    Servings Per Recipe: 12
  • Amount Per Serving
  • Calories 192
    Calories From Fat 35
  • % Daily Value
  • Total Fat 4g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 3g
  • Sodium 135g
  • Total Carbohydrate 33g
  • Dietary Fiber 2g
  • Sugars 31g
  • Protein 6g