Sweet Potato, Spinach and Coconut Risotto | Tilda

Ingredients

• 1 pouch of Tilda Wholegrain Basmati & Quinoa
• 350g sweet potato, peeled and cut into small chunks
• Drizzle of olive oil
• 1 tbsp coconut oil or olive oil
• 1 clove of garlic, finely chopped
• 2 shallots, finely chopped
• 80g baby spinach leaves
• 1 tbsp of coconut flakes
• A handful of a cheese of your choice