Oat & Sweet Potato Risotto
One of those comfort foods, perfect to enjoy on a cold or rainy day. We use steel-cut oats instead of rice in the risotto and add spinach and sweet potato
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Pot
- Stove
- Wooden spoon
- Serving bowl
Ingredients
- ½ tablespoon olive oil
- ¼ white or yellow onion (finely chopped)
- 1 large sweet potato (peeled and diced)
- 1 tablespoon chopped garlic
- ½ cup steel cut oats
- 1 cup chopped spinach
- 3 cups vegetable broth
- ¼ cup Parmesan cheese
- ½ tablespoon butter
- Yellow lemon juice (to serve)
- Parmesan cheese (extra for serving)
- Salt
- pepper
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