Baked Sweet Potato (Yam) Risotto

Ingredients

1 cup arborio rice
60g butter
1/2 cup grated parmesan cheese
2 1/2 cups GF* chicken or vegetable stock
350g sweet potato, peeled & diced
pepper & salt to taste
baby spinach
100g diced Ham

GF = Gluten Free

Directions

Preheat over to 190C. Place rice, stock, butter & potato in an oven proof dish & cover tightly with a lid or aluminum foil.
Bake for 30mins or until rice is soft. Stir through cheese, spinach, ham, salt & pepper & let rest for a few minutes. Once spinach is wilted serve. Enjoy!
Serves - 4

Variations:

Replace - Sweet Potato with Pumpkin
- Spinach with Baby Bok Bhoy
- Ham with Bacon

Need Gluten Free Ingredients
for this recipe?

Celifibr Vegetarian Chicken Gluten-Free Bouillon Cubes

Baked Sweet Potato (Yam) Risotto Comments

A great recipe. This is so delicious and simple to make.

Comment by James - http://www.retirement-central.net - 15 March 2007 - 7:58pm
Thanks for this great recipe. I made it last week for a pot luck dinner party I went to were everyone had to bring a dish. I tried your variation using pumpkin and bacon and it was a hit!

Can't wait to try more of your recipes.

Comment by Bonnie - 18 April 2007 - 12:38pm
Made for the first time. Very easy and very tasty. Good for next days lunch also.

Comment by Sally - 11 February 2008 - 10:52pm

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