The Courier-Mail

SWEET POTATO, SPINACH AND CASHEW RISOTTO

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SERVES 4 PREPARATIO­N TIME: COOKING TIME: SKILLS: 400g orange sweet potato, peeled, cut into 2cm pieces Olive oil cooking spray 3 cups chicken stock 25g butter 2 tsp olive oil 1 brown onion, finely chopped 1 garlic clove, crushed 1½ cups arborio rice 2 tbsp lemon juice 100g baby spinach 2 tbsp chopped fresh sage leaves ⅓ cup unsalted roasted cashew nuts, chopped

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