Grammy's Kitchen · Risotto · Roasted Sweet Potato and Spinach Risotto
One of 89 risotto recipes we measured
from www.twopeasandtheirpod.com
15 cooks on www.twopeasandtheirpod.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.
| this recipe | typical | |
|---|---|---|
| liquid | 561% | 453% |
| fat | 35% | 15% |
| protein add | 36% | 22% |
| vegetables and beans | 139% | 38% |
| aromatics | 2% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 2 large sweet potatoes (peeled and cut into 3/4 inch cubes) |
| 27 g | 2 tablespoons olive oil |
| Salt and freshly ground black pepper | |
| 1440 g | 6 cups vegetable broth |
| 71 g | 5 tablespoons unsalted butter |
| 2 shallots (minced) | |
| 6 g | 2 cloves garlic (minced) |
| 278 g | 1 1/2 cups Arborio rice |
| 118 g | 1/2 cup dry white wine |
| 100 g | 1 cup freshly grated Parmesan cheese |
| 45 g | 1 1/2 cups chopped fresh spinach |
Method: 5 steps, published by www.twopeasandtheirpod.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My daughter-in-law made this for Thanksgiving dinner and it is fabulous! Love the orange color from sweet potatoes, and the green color from spinach. It is a staple for our holiday menu now.” — a cook, 5★
“Great recipe! Used kale instead of spinach, but works just as well!” — a cook, 5★