Italian · Serves 2
with Toasty Walnuts
Get ready for a comforting, fall-inspired risotto! The starchiness of arborio rice gives this classic dish its signature richness and creamy texture. Simmer with sweet potato, garlic, and sage, then stir in leafy green spinach that wilts perfectly. Finish this delicious vegetarian dish with a sprinkle of toasted walnuts for crunchy contrast.
In a medium pot, bring 5 cups water (8 cups for 4 servings) to a boil, then reduce to a low simmer. Wash and dry produce.
Peel sweet potato if desired; cut into 1⁄2-inch pieces. Strip thyme leaves from stems; roughly chop leaves until you have 1⁄2 tsp (1 tsp for 4). Peel and mince or grate garlic.
Heat a drizzle of oil in a large pan over medium-high heat. Add sweet potato; season with salt and pepper. Cook, stirring occasionally, until just beginning to soften, 2-3 minutes.
Add thyme, garlic, and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until fragrant, 30 seconds.
Add rice and stir until evenly coated, 15-20 seconds.
Carefully add 1 cup simmering water to pan with rice mixture. Bring to a simmer and cook, stirring, until liquid has mostly absorbed. Repeat with remaining simmering water—adding 1⁄2 cup at a time and stirring until liquid has absorbed—until rice is al dente and risotto is creamy, 22-25 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less water.
Reduce heat to medium low. Stir in spinach, cream sauce base, and stock concentrates. Cook, stirring, until risotto has thickened and spinach is wilted, 2-4 minutes. TIP: If risotto seems too thick, stir in more water 1 TBSP at a time until desired consistency is reached.
Taste and season with salt and pepper if desired.
While risotto cooks, roughly chop walnuts. Place in a small microwave-safe bowl; microwave until fragrant and toasty, 1 minute. TIP: If walnuts are not yet toasty, continue to microwave in 30-second increments until fragrant.
Divide risotto between plates; garnish with toasty walnuts and serve.
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