Sweet Potato & Spinach Risotto

🥘 Ingredients

• arborio rice
  1.5 c
• black pepper
  1 tsp
• butter
  2 tbsp
• cooking oil
  1 tsp
• cream sauce base
  8 oz
• garlic
  2 clove
• salt
  1 tsp
• spinach
  5 oz
• sweet potato
  2 unit
• thyme
  ½ ounce
• veggie stock concentrate
  4 unit
• walnuts
  1 oz

🍳 Cookware

• medium pot
• large pan
• small microwave-safe bowl

1. 

   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 ½-inch pieces. Strip thyme leaves from stems; roughly chop leaves until you have ½ tsp (1 tsp for 4). Peel and mince or grate garlic .

   sweet potato: 2 unit, thyme: ½ ounce, garlic: 2 clove
2. 

   2

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

   cooking oil: 1 tsp, salt: 1 tsp, black pepper: 1 tsp, butter: 2 tbsp, arborio rice: 1.5 c
3. 

   3

   Carefully add 1 cup simmering water to pan with rice mixture. Bring to a simmer and cook, stirring, until liquid has mostly absorbed. Repeat with remaining simmering water—adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and risotto is creamy ⏱️ 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 spinach , cream sauce base , and veggie stock concentrate . Cook, stirring, until risotto has thickened and spinach is wilted ⏱️ 4 minutes . TIP: If risotto seems too thick, stir in more water 1 TBSP at a time until desired consistency is reached. Taste and season with salt and pepper if desired.

   spinach: 5 oz, cream sauce base: 8 oz, veggie stock concentrate: 4 unit
4. 

   4

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

   walnuts: 1 oz