VegBox Recipes

Roasted Swede and Spinach Risotto

This recipe was submitted by Grace, a member of the Ooffoo community, as an entry to the Recipe Prize Draw. We love the "no nibbling" instructions, Grace!
 
 

Ingredients

Serves 4 as a starter or 2 generously as a main course.

  • 2 mugs of swede, peeled and diced into 1cm cubes
  • Olive oil
  • Salt and freshly ground black pepper
  • 1 onion, peeled and chopped
  • 1 mug risotto rice
  • Half a mug of white wine
  • 4 mugs of simmering chicken or veg stock
  • 2 tbsp double cream
  • One third of a mug grated Parmesan cheese
  • A couple of handfuls of spinach leaves
 

Method

Toss the diced swede in a little olive oil, season well with salt and pepper and place on a baking tray. Pop in the oven for about 20 minutes or so (190C, 375F, gas5), turn occasionally. Remove from oven when the outer edges start to brown off. Set aside to cool and no nibbling!!

Sauté the onion with a bit of olive oil for 3-5 minutes. Add the rice and wine and slowly simmer until the wine has almost evaporated, stirring constantly. Now start adding the stock a little at a time, again stirring constantly. Only add more stock when the rice starts to thicken and get sticky. Keep the stock simmering in a separate saucepan. Continue doing this till the rice is cooked through and your arm is about to fall off.

Finally, add the cream and half the Parmesan, stir through the spinach and baked swede, season and remove from the heat when the risotto is nice and sticky. Sprinkle the remaining cheese over each dish and serve.
 

Time From Cupboard-To-Table

40 minutes
 

Notes & Variations on Roasted Swede and Spinach Risotto

 
 
 

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