Updated March 26, 2019
A few tips for making risotto: use arborio rice, an Italian, short-grain rice. Make sure you toast the rice in hot butter before adding liquid, this will help maintain a slightly chewy texture to the rice. When it’s time to add liquid, add it gradually. We used vegetable broth, but chicken or beef broth/stock will work as well. Only add one cup of hot broth at a time. Make sure your liquid is hot, cold broth will stop the risotto from cooking. Stir, stir, stir! You will need to stir the risotto frequently to help release the rice’s starch. You don’t have to become attached to the pot for 30 minutes, but don’t walk away for long, the risotto will need your attention, so plan on becoming good friends. Use a high quality Parmesan cheese to finish off the risotto. You can taste the difference, so splurge a little and buy the “good stuff.” Risotto recipes are very versatile. You can add vegetables, chicken, seafood, or even fruit. I really love the roasted sweet potatoes in this risotto. They give the risotto a hint of sweetness. I threw the spinach in at the last minute and I am glad I did. It added great color to the risotto. It still isn’t the prettiest dish, but it sure is the tastiest! Risotto is very satisfying. We served it as a main dish with a salad on the side. If you are looking for a tasty way to warm up this winter, try roasted sweet potato and spinach risotto.
If you like this Roasted Sweet Potato and Spinach Risotto, you might also like:
Roasted Sweet Potato and Spinach Risotto
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod Butternut Squash Risotto from Simply RecipesSundried Tomato Risotto from The Pioneer WomanMushroom Risotto from La Tartine GourmandeSaffron and Red Pepper Risotto from Sugarcrafter
