An adventurous sweet potato, spinach and coconut risotto, fresh from the Tilda Kitchen.
This recipe uses:
Wholegrain Basmati and Quinoa Rice
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
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