Oven-Baked Risotto with Sweet Potato and Kale
Enjoy this easy to prepare baked risotto filled with heart-healthy kale and sweet potato. A filling, oven-baked dish that’s made in one-pot so cleanup is a breeze!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.yayforfood.com.
Cooking tools:
- Dutch oven
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Peeler
- Wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt
- pepper
- 1 ½ cup arborio rice
- ½ cup dry white wine (I used Sauvignon Blanc)
- 4 cups vegetable broth
- 4 cups (475 g) sweet potatoes, peeled and diced
- 4 packed cups kale, stems removed and chopped
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