Two Peas & Their Pod · by Maria Lichty★ 4.8 (15)
Roasted Sweet Potato and Spinach Risotto
NUTRITION · PER SERVING—
CAL 23%·PRO 22%
CARBS 57G49% OF CAL
2G FIBER51G OTHER4G TOTAL SUGAR
FAT 20G39% OF CAL
10G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy risotto with roasted sweet potato and fresh spinach. Rich and satisfying, it's an elegant vegetarian main course.
mainitalian🍪 sheet pan🫕 dutch oven🥄 saucepan🍲 stockpot🔥 ovengluten freevegetarian
View the full recipe on Two Peas & Their Pod →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 2 large sweet potatoes (peeled and cut into 3/4 inch cubes)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 6 cups vegetable broth
- 5 tablespoons unsalted butter
- 2 shallots (minced)
- 2 cloves garlic (minced)
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 cup freshly grated Parmesan cheese
- 1 1/2 cups chopped fresh spinach
At a glance
PER SERVING
CAL 23%·PRO 22%
CARBS 57G49% OF CAL
2G FIBER51G OTHER4G TOTAL SUGAR
FAT 20G39% OF CAL
10G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1236mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 320mg
- Calcium
- 215mg
- Iron
- 0.91mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1236MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.