Sweet Potato & Spinach Risotto
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Sweet Potato & Spinach Risotto

Sweet Potato & Spinach Risotto

with Toasty Walnuts

Get ready for a comforting, fall-inspired risotto! The starchiness of arborio rice gives this classic dish its signature richness and creamy texture. Simmer with sweet potato, garlic, and sage, then stir in leafy green spinach that wilts perfectly. Finish this delicious vegetarian dish with a sprinkle of toasted walnuts for crunchy contrast.

Tags:
Veggie
Calorie Smart
Allergens:
Milk
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Sweet Potatoes

¼ ounce

Thyme

1 clove

Garlic

¾ cup

Arborio Rice

4 ounce

Cream Sauce Base

(Contains Milk)

2 unit

Veggie Stock Concentrate

2.5 ounce

Spinach

½ ounce

Walnuts

(Contains Tree Nuts)

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories640 kcal
Fat26 g
Saturated Fat12 g
Carbohydrate87 g
Sugar9 g
Dietary Fiber4 g
Protein9 g
Cholesterol55 mg
Sodium730 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pan
Large Pan
Small Bowl

Instructions

Prep
1

• In a medium pot, bring 5 cups water (8 cups for 4 servings) to a boil, then reduce to a low simmer. Wash and dry produce. • Peel sweet potato if desired; cut into 1⁄2-inch pieces. Strip thyme leaves from stems; roughly chop leaves until you have 1⁄2 tsp (1 tsp for 4). Peel and mince or grate garlic.

Start Risotto
2

• Heat a drizzle of oil in a large pan over medium-high heat. Add sweet potato; season with salt and pepper. Cook, stirring occasionally, until just beginning to soften, 2-3 minutes. • Add thyme, garlic, and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until fragrant, 30 seconds. • Add rice and stir until evenly coated, 15-20 seconds.

Finish Risotto
3

• Carefully add 1 cup hot water from pot to pan with rice mixture. Bring to a simmer and cook, stirring, until liquid has mostly absorbed. Repeat with remaining water— adding 1⁄2 cup at a time and stirring until liquid has absorbed—until rice is al dente and risotto is creamy, 22-25 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less water. • Reduce heat to medium low. Stir in cream sauce base, stock concentrates, and spinach. Cook, stirring, until risotto has thickened and spinach has wilted, 2-4 minutes. TIP: If risotto seems too thick, stir in additional water 1 TBSP at a time until desired consistency is reached. • Taste and season with salt and pepper if desired.

Finish & Serve
4

• While risotto cooks, roughly chop walnuts. Place in a small, microwave-safe bowl; microwave for 1 minute until fragrant and toasty. TIP: If walnuts are not yet toasty, continue to microwave in 30 second increments until fragrant. • Divide risotto between plates; garnish with toasty walnuts and serve.

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