Sweet Potato, Spinach and Coconut Risotto
An adventurous sweet potato, spinach and coconut risotto, fresh from the Tilda Kitchen.
- 31 - 60 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
- 1 pouch of Tilda Wholegrain Basmati & Quinoa
- 350g sweet potato, peeled and cut into small chunks
- Drizzle of olive oil
- 1 tbsp coconut oil or olive oil
- 1 clove of garlic, finely chopped
- 2 shallots, finely chopped
- 80g baby spinach leaves
- 1 tbsp of coconut flakes
- A handful of a cheese of your choice
How to make Sweet Potato, Spinach and Coconut Risotto
-
Preheat the oven to 200C/gas 5
-
Place the sweet potato chunks on a baking sheet and drizzle with the olive oil and season well with a pinch of salt and plenty of black pepper. Toss them around to fully coat and roast in the oven for about 20-35 minutes or until soft
-
Add the coconut or olive oil to a large pan, add the garlic and shallots and sauté over a medium heat until soft, about 3 minutes
-
Add a pouch of Tilda Wholegrain Basmati and Quinoa to the pan and cook for 4 minutes
-
Remove the sweet potato chunks from the oven and add to the rice, add the spinach leaves and stir through to wilt for a couple of minutes
-
Swirl the cheese and coconut flakes through the risotto to serve
