Sweet Potato And Spinach Farro Risotto Recipe

Name: Sweet Potato And Spinach Farro Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Sweet Potatoes; 1 Tablespoon Olive Oil; Salt; Pepper; 2 cloves Garlic; 2 Shallots (or 1 Small Yellow Onion); 1 Tablespoon Butter; 1 cup Farro; 3 cups Broth (chicken Or Otherwise); 2 cups Fresh Spinach; 2 Tablespoons Grated Parmesan Cheese; 1/3 cups Low/non-fat Yogurt

Servings: persons

2 whole Sweet Potatoes
1 Tablespoon Olive Oil
Salt
Pepper
2 cloves Garlic
2 Shallots (or 1 Small Yellow Onion)
1 Tablespoon Butter
1 cup Farro
3 cups Broth (chicken Or Otherwise)
2 cups Fresh Spinach
2 Tablespoons Grated Parmesan Cheese
1/3 cups Low/non-fat Yogurt

1
Start your oven preheating to 400u00b0F.
2
Peel the sweet potatoes and cut them into 1/2-inch thick wedges. Place them on a baking sheet (I like to cover mine in parchment paper, to minimize the mess). Drizzle the potatoes with the olive oil and sprinkle them with a few dashes of salt and pepper; then toss them around so they all get coated. Spread them out on the sheet so they aren't on top of each other. Roast in the oven for about 30 minutes or until soft.
3
While the potatoes are roasting, mince the garlic and shallots.
4
Melt the butter in a pot. Add the garlic and shallots and saute at medium heat until soft, about 3 minutes.
5
Once the garlic and shallots are soft and fragrant, add the farro and about 1 cup of the broth. Simmer, stirring occasionally, until the broth is mostly absorbed, 10 to 15 minutes. Repeat with remaining two cups of broth. (Don't forget about your potatoes in the oven!) By the time the third cup of broth is almost totally absorbed, the farro grains should be full, reasonably soft, and a bit chewy. The remaining liquid (not enough to cover the farro; should be underneath it) should be pretty thick and creamy in texture.
6
Turn off the heat and quickly mix in the roasted sweet potatoes, spinach, parmesan cheese, and yogurt. Mix until everything is evenly distributed throughout and the cheese and yogurt have been assimilated into the creamy liquidy part. Serve warm.

162

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 whole Sweet Potatoes, 1 Tablespoon Olive Oil, Salt, Pepper, and more.

Yes, Sweet Potato And Spinach Farro Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Potato And Spinach Farro Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions