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Home > Recipes > Sweet Potato, Spinach and Coconut Risotto

Sweet Potato, Spinach and Coconut Risotto

  • 31 - 60 Minutes
  • Easy
  • Serves 2

An adventurous sweet potato, spinach and coconut risotto, fresh from the Tilda Kitchen.




  • 1 pouch of Tilda Wholegrain Basmati & Quinoa
  • 350g sweet potato, peeled and cut into small chunks
  • Drizzle of olive oil
  • 1 tbsp coconut oil or olive oil
  • 1 clove of garlic, finely chopped
  • 2 shallots, finely chopped
  • 80g baby spinach leaves
  • 1 tbsp of coconut flakes
  • A handful of a cheese of your choice



  1. Preheat the oven to 200C/gas 5

  2. 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

  3. 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

  4. Add a pouch of Tilda Wholegrain Basmati and Quinoa to the pan and cook for 4 minutes

  5. 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

  6. Swirl the cheese and coconut flakes through the risotto to serve