Two Peas and Their Pod

Roasted Sweet Potato and Spinach Risotto

Roasted Sweet Potato and Spinach Risotto

I think it is cold almost everywhere right now. If it is warm where you are, can I come visit? I wish I could hibernate for the winter, but every day I am forced to face the frigid temperatures. The only thing that seems to help ease the winter blues for me is warm, comforting meals. Risotto is one of my favorite comfort foods. We recently made roasted sweet potato and spinach risotto to warm up and it definitely did the trick.

A few tips for making risotto: use arborio rice, an Italian, short-grain rice. Make sure you toast the rice in hot butter before adding liquid, this will help maintain a slightly chewy texture to the rice. When it’s time to add liquid, add it gradually. We used vegetable broth, but chicken or beef broth/stock will work as well. Only add one cup of hot broth at a time. Make sure your liquid is hot, cold broth will stop the risotto from cooking. Stir, stir, stir! You will need to stir the risotto frequently to help release the rice’s starch. You don’t have to become attached to the pot for 30 minutes, but don’t walk away for long, the risotto will need your attention, so plan on becoming good friends. Use a high quality Parmesan cheese to finish off the risotto. You can taste the difference, so splurge a little and buy the “good stuff.”

Risotto recipes are very versatile. You can add vegetables, chicken, seafood, or even fruit. I really love the roasted sweet potatoes in this risotto. They give the risotto a hint of sweetness. I threw the spinach in at the last minute and I am glad I did. It added great color to the risotto. It still isn’t the prettiest dish, but it sure is the tastiest!  Risotto is very satisfying. We served it as a main dish with a salad on the side.

If you are looking for a tasty way to warm up this winter, try roasted sweet potato and spinach risotto.

Roasted Sweet Potato and Spinach Risotto

Yield: Serves 6-8

Ingredients:

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:

1. Preheat the oven to 400 degrees.

2. Place the diced sweet potatoes on a baking sheet and toss with olive oil. Season with salt and pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

3. To make the risotto, heat the vegetable broth in a medium sauce pan. Simmer on low while you make risotto.

4. In a large pot or Dutch oven, melt the butter and saute the shallots and garlic on medium-low heat for about 5 minutes, or until browned. Add the rice and stir until all of the grains are coated with butter. Add the white wine and cook for about 2 minutes. Add one cup of broth to the rice and stir with a wooden spoon until the broth is absorbed, 5 to 10 minutes. Continue to add the broth, one cup at a time. Keep stirring the risotto. When the mixture starts to dry out, add more broth. Continue until the rice is cooked, this will take about 30 minutes.

5. Remove pan from the heat. Stir in Parmesan cheese, spinach, and roasted sweet potatoes. Stir until well combined. Season with salt and pepper and serve warm.

If you like this Roasted Sweet Potato and Spinach Risotto, you might also like:

Butternut Squash Risotto from Simply Recipes
Sundried Tomato Risotto from The Pioneer Woman
Mushroom Risotto from La Tartine Gourmande
Saffron and Red Pepper Risotto from Sugarcrafter

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75 Responses to “Roasted Sweet Potato and Spinach Risotto”

  1. 1
    Chelsey (Cookteen) — January 14, 2011 @ 4:01 am

    this looks so yummy!

  2. 2
    Blog is the New Black — January 14, 2011 @ 4:12 am

    I’v eonly made risotto 2-3 times the third being the other night. I don’t think it’s as intimidating to make as everyone thinks, although my rice wasn’t as chewy as I wanted. Bite my tongue! ;) I lov ethe additioon of roasted sweet ‘tato and spinach. Yum!

  3. 3
    Jessica @ How Sweet — January 14, 2011 @ 4:37 am

    Love risotto so, so much. I’m sure this is delicious.

  4. 4
    Katrina (gluten free gidget) — January 14, 2011 @ 5:04 am

    I haven’t made risotto in ages! I should make it soon… YUM!

  5. 5
    Katrina — January 14, 2011 @ 5:33 am

    I love risotto! I never get the chance to make it though…SOON!

  6. 6
    Cathy B. @ Bright Bakes — January 14, 2011 @ 5:42 am

    Love love risotto…I have everything on hand to make this right now…except…the parmesan…I know, I know…but I’m just wondering…I have a excellent white chedder and some perfect Gruyere in the fridge…would either one work in place?
    cathy b.

    • twopeas replied: — January 14th, 2011 @ 7:46 am

      I have never other cheeses in risotto, but I am all about trying new things, especially in the kitchen. Let me know if you like it!

  7. 7
    Estela @ Weekly Bite — January 14, 2011 @ 5:55 am

    I love risotto! This is such a colorful dish :)

  8. 8
    sisters running the kitchen — January 14, 2011 @ 6:44 am

    this looks delicious! i just bookmarked this recipe..will be my first try at risotto! thanks!

  9. 9
    Heather — January 14, 2011 @ 7:25 am

    Beautiful risotto Maria! I love sweet potatoes too so I know I will be trying this soon.
    It’s pretty warm down here in South Florida if you want to come visit. :) I think we are getting to 70 today. Stay warm in Utah!

    • twopeas replied: — January 14th, 2011 @ 7:45 am

      I would love to come visit you:)

  10. 10
    megan @ whatmegansmaking — January 14, 2011 @ 7:26 am

    I still haven’t made my own risotto, but I want to! This looks like a great version :)

  11. 11

    Love, love, love it! Try adding Italian sausage … amazing!

  12. 12
    Marly — January 14, 2011 @ 8:13 am

    My family loves sweet potatoes so I know this would be a hit here. I love it!

  13. 13
    Lindsay @ The Lean Green Bean — January 14, 2011 @ 8:14 am

    making this next week for sure. spinach and sweet potatoes are two of my fav things and i’ve been wanting to make risotto again! thanks for posting!!

  14. 14
    Cornelius the Pig — January 14, 2011 @ 8:22 am

    i love risotto. this looks like a really nice, new flavor combination. i’ll have to give it a try!

  15. 15
    Liz (Little Bitty Bakes) — January 14, 2011 @ 8:38 am

    I’ve never made risotto and this looks so comforting, Maria! I think I need to go to Two Peas and Their Pod kitchen bootcamp. :)

  16. 16
    Jennifer (Savor) — January 14, 2011 @ 8:40 am

    Gorgeous and yummy and I want some right now!

  17. 17
    Karin van D. — January 14, 2011 @ 8:47 am

    You are welcome to visit here too! Not that it’s warm here (it’s cold AND raining here in the Netherlands) but I would love to taste your risotto ;-) It looks and sounds delicious!

  18. 18
    Erica — January 14, 2011 @ 8:57 am

    I agree- the US is a freezer (for the most part) right now! It was 20 degrees this morning in Charleston….that NEVER happens. We set a record low. Crazy. Any who. I heart risotto. Its easy to make (just takes time) and always seems so fancy. Beautiful dish

  19. 19
    Shaina — January 14, 2011 @ 9:00 am

    Love risotto! This looks like a fantastic pairing for the middle of winter.

  20. 20
    Averie (LoveVeggiesAndYoga) — January 14, 2011 @ 9:05 am

    This looks delish and so warm and comforting. Thanks for sharing!

  21. 21
    Kristen — January 14, 2011 @ 9:16 am

    What a delicious combination of flavors! Yum!

  22. 22
    Deborah — January 14, 2011 @ 9:32 am

    I’m a risotto lover, and those sweet potatoes are calling my name!!

  23. 23
    The Italian Dish — January 14, 2011 @ 9:47 am

    Nicely done, Maria. You’re right – risotto is so versatile. Perfect dish for these cold days.

  24. 24
    Lucy Lean — January 14, 2011 @ 9:58 am

    Delish – and it’s warm here in sunny CA!

  25. 25
    kat — January 14, 2011 @ 10:10 am

    I make a lot of risotto & always whine about how it never photographs as good as it tastes too! Sweet potato is a great addition!

  26. 26
    Tessa — January 14, 2011 @ 10:41 am

    I’ve never made risotto at home, but this looks wonderful. I may have to try it out!

  27. 27
    Joanne — January 14, 2011 @ 11:44 am

    Girl, I am so with you. I have been craving warm comfort foods for the past few months! I love teh sweet potato addition to risotto…gives it an extra nutrient boost!

  28. 28
    EatLiveRun — January 14, 2011 @ 12:02 pm

    beautiful!

  29. 29
    Heather (Heather's Dish) — January 14, 2011 @ 12:22 pm

    i love making risottos…i feel so fancy but they’re really just SO easy!

  30. 30
    Jennie @ Oh, Sweet Day! — January 14, 2011 @ 12:26 pm

    Fabulous dish!!! I normally use winter squashes for my risotto to give them winter feel but this sounds so good!

  31. 31
    Tracy — January 14, 2011 @ 1:33 pm

    I love risotto because it’s such a versatile dish; you can throw in whatever you have on hand! Thanks for linking to my risotto too! :-)

  32. 32
    Cookin' Canuck — January 14, 2011 @ 3:17 pm

    This is such a pretty risotto, Maria! Risotto is one of our staple foods because, as you said, it can take on so many different flavors rather handily – a great way to clear out the fridge.

  33. 33
    Lisa — January 14, 2011 @ 3:42 pm

    I love sweet potatoes and this looks like a delicious and healthy way to use them.

  34. 34
    alison @ Ingredients, Inc. — January 14, 2011 @ 3:45 pm

    Love this combination! Have a super weekend

  35. 35
    Chris — January 14, 2011 @ 6:07 pm

    Rice, sweet potatoes…I’m done! Sounds delish. And, looks beautiful!

  36. 36
    Lauren — January 14, 2011 @ 6:19 pm

    I love that you pack vegetables into everything! And, I love a good risotto! Your photos are getting better and better! Have a great weekend, Maria! :)

    • twopeas replied: — January 14th, 2011 @ 6:28 pm

      Thanks Lauren! I hope you have a good weekend too!

  37. 37
    Shelley — January 14, 2011 @ 7:21 pm

    I’ve never made risotto…this looks good!

  38. 38
    Tracey — January 14, 2011 @ 9:05 pm

    I love risotto! I’ve made it with butternut squash, but never sweet potato – great idea :)

  39. 39
    Sarah K — January 14, 2011 @ 9:45 pm

    Perfect timing… I just got a pressure cooker and apparently it only takes 7 minutes to make risotto in one of those – crazy!! Might as well try it out with your recipe here and see how it goes!

  40. 40
    Karen Cooley Jennings — January 14, 2011 @ 9:48 pm

    It is nearly 60 degrees in Portland, OR!!!! My tulips ar coming up!!!

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