Sweet Potato and Spinach Risotto

I set my oven mitt on fire.

Here’s what happened. It was my first time making risotto! I have long been discouraged by the fact that making this lovely and delectable dish requires quite a bit of patience. And I think practice makes perfect, because multiple times during the process I freaked out about the rice taking forever to absorb the stock, resorting to the notion that I, indeed, fail at everything I try really hard on.  Now that I know what it takes, I believe the process will be a lot smoother next time. And there will be a next time, because I didn’t buy 2.25 pounds of Arborio rice and a giant bag of sweet potatoes for nothing…

   

NOTICE THE PLACEMENT OF THE OVEN MITT ^^^

I don’t really know how it happened. Well, I do. In one pan, I had the spinach cooking, in another, the stock bubbling, in another, a bunch of rice and onions refusing to absorb the stock I was ladling in. I was stirring and stirring, sweating, and wondering what I was doing wrong. Rielly was calling me, Blake Shelton was uncontrollably crying for whatever reason, and the oven mitt was lazily resting underneath the stock pot, kissing the burner. Basically, going to fourth base with the burner. The smell of burning rubber started to rise, there was smoke everywhere; I grabbed the oven mitt and held it in my hands just staring at like it was some kind of treasure from Mars, and then quickly threw it into the kitchen sink.

Lesson learned: someone needs to be quicker on their feet. Figuratively and literally. Or is that just a literal statement?

  

The outcome was absolutely delicious. Although I wish I got more flavor from the chick stock, and the nutmeg didn’t exactly compliment the dish. I would experiment with the spices a bit more next time! The parmesan cheese, however, was perfect. It is a must.

Side note: This recipe was inspired, yet again, by Emerging Adult Eats and her Sweet Potato and Bacon Risotto recipe. I did not use bacon or crushed red pepper.

Also, photographed is some chunks of mozzarella. It was unnecessary so don’t follow my lead in that aspect, ya dig?

You’ll need:

1 cup of Arborio rice

1 sweet potato, diced

1/2 sweet onion, diced

1 tbsp. of garlic, minced

1 tbsp. of olive oil

1/2 cup of packed spinach

1/2 cup of dry white wine

5-6 cups of chicken stock

1 tsp. of nutmeg

1/2 tsp. of paprika

1/3 cup of parmesan cheese, grated + more for serving

Thyme, to taste

Salt and pep, to taste

Heat stock in a pot over medium heat. In a separate large pot, heat olive oil over medium heat. Add onion, salt and pepper, and cook for 2-3 minutes. Add garlic + cook for another 1-2 minutes. Turn the heat to low and add rice, folding the onion into it. Allow the rice to toast for about 2 minutes & add the wine. Once it has absorbed, slowly begin ladling the stock, letting it absorb before the next ladle full (it should be boiling, and rice will drink up each ladleful until seemingly dry and heavy.) Stir constantly!

While the risotto is cooking, add sweet potato chunks to a microwave safe bowl, fill with 1/2 an inch of water, and microwave on high for about 5 minutes.

Mash the sweet potato. Sprinkle with thyme.

Once risotto is almost done, fold in sweet potato, salt, pepper, nutmeg and paprika.

Add shaved parmesan cheese and spinach.

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