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Ingredientes
- 400g orange sweet potato, peeled, cut into 2cm pieces
- Olive oil cooking spray
- 3 cups chicken stock
- 25g butter
- 2 teaspoons olive oil
- 1 brown onion, finely chopped
- 1 garlic clove, crushed
- 1 1/2 cups arborio rice
- 2 tablespoons lemon juice
- 100g baby spinach
- 2 tablespoons chopped fresh sage leaves
- 1/2 cup grated parmesan
- 1/3 cup unsalted roasted cashew nuts, chopped
- Lemon halves, to serve
Direcciones
- Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
- Place sweet potato on prepared tray. Lightly spray with oil. Roast for 20 to 25 minutes or until tender.
- Meanwhile, place stock and 1½ cups water in a saucepan over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer while preparing risotto.
- Heat butter and oil in a large heavy-based saucepan over medium heat. Add onion and garlic. Cook, stirring, for 3 to 4 minutes or until onion softens. Add rice. Cook, stirring, for 1 minute. Reduce heat to low. Add ½ cup hot stock to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock, ½ cup at a time, until all liquid is absorbed and rice is tender and creamy (this should take about 30 minutes).
- Add lemon juice, spinach, sage, parmesan and roasted sweet potato. Stir gently to combine. Cook for 1 to 2 minutes or until heated through. Season with salt and pepper. Top with cashews. Serve with lemon.
