Roasted Swede and Spinach

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Roasted Swede and Spinach


Roasted Swede and Spinach Risotto Cheese


Cooking Time: 40
Recipes Makes: 2
Calories: 714
Carbs: 96
Fat: 20
Protein: 27

Ingredients Related Tips

2 mugs of swede, peeled and diced into 1cm cubes
Olive oil
Salt and freshly ground black pepper
1 onion, peeled and chopped
1 mug risotto rice
Half a mug of white wine
4 mugs of simmering chicken or veg stock
2 tbsp double cream
One third of a mug grated Parmesan cheese
A couple of handfuls of spinach leaves


Toss the diced swede in a little olive oil, season well with salt and pepper and place on a baking tray. Pop in the oven for about 20 minutes or so (190C, 375F, gas5), turn occasionally. Remove from oven when the outer edges start to brown off. Set aside to cool and no nibbling!!

Sauté the onion with a bit of olive oil for 3-5 minutes. Add the rice and wine and slowly simmer until the wine has almost evaporated, stirring constantly. Now start adding the stock a little at a time, again stirring constantly. Only add more stock when the rice starts to thicken and get sticky. Keep the stock simmering in a separate saucepan. Continue doing this till the rice is cooked through and your arm is about to fall off.

Finally, add the cream and half the Parmesan, stir through the spinach and baked swede, season and remove from the heat when the risotto is nice and sticky. Sprinkle the remaining cheese over each dish and serve.

Can also be a starter.

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