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

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