Sweet Potato, Spinach and Coconut Risotto

How to make Sweet Potato, Spinach and Coconut Risotto

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