Sweet Potato and Goat Cheese Risotto
with Balsamic-and-Fig-Glazed Brussels Sprouts
Sweet potatoes are great fried or mashed, but they are even more exceptional in risotto! This luxe but cozy dish features nutty, earthy sweet potatoes, tangy goat cheese and herbaceous chives as the star ingredients. Talk about a memorable meal!
Ingredients: Sweet potato • Brussels sprouts • Pear • Arborio rice • Arugula and spinach mix (arugula, spinach) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Shallot • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Salad topping mix (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soya nuts, pepitas seeds, soybean oil and/or canola) (soy) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Chives.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Sweet Potato
¾ cup
Arborio Rice
170 g
Brussels Sprouts
1 unit(s)
Pear
113 g
Arugula and Spinach Mix
1 unit(s)
Shallot
7 g
Chives
1 cup
Goat Cheese, crumbled
(Contains: Milk)
28 g
Salad Topping Mix
(Contains: Soy May contain traces of: Sulphites, Tree nuts, Gluten, Milk, Egg, Peanuts, Mustard, Wheat, Soy, Sesame)
4 tbsp
White Cooking Wine
(Contains: Sulphites May contain traces of: Sulphites, Tree nuts, Gluten, Milk, Egg, Mustard, Wheat, Soy, Sesame, Fish, Crustaceans)
2 unit(s)
Vegetable Broth Concentrate
(May contain traces of: Sulphites, Tree nuts, Gluten, Milk, Egg, Mustard, Wheat, Soy, Sesame, Fish, Crustaceans)
2 tbsp
Fig Spread
(May contain traces of: Sulphites, Tree nuts, Gluten, Milk, Egg, Mustard, Wheat, Soy, Sesame, Fish, Crustaceans)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May contain traces of: Tree nuts, Milk, Egg, Mustard, Wheat, Soy, Sesame, Fish)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Combine 5 1/2 cups (6 1/2 cups) warm water and broth concentrate in a medium pot. Once the broth is boiling, reduce temperature to medium-low.
- Cover and bring to boil over high heat.
- Peel, then coarsely grate 1 cup (2 cup) sweet potato into a large bowl.
- Trim and halve Brussels sprouts (if larger, quarter them).
- Core, then cut pear into 1/2-inch pieces.
- Peel, then finely chop shallot.
- Finely chop chives.
- Meanwhile, heat a large non-stick pan over medium heat.
- When hot, add 2 tbsp (4 tbsp) butter, then shallots. Cook, stirring occasionally, until softened, 2-3 min.
- Add rice, grated sweet potato and cooking wine. Cook, stirring often, until wine is absorbed, 1-2 min.
- Add 1 cup broth to the pan with rice. Cook, stirring occasionally, until broth is almost completely absorbed.
- Repeat, adding 1 cup broth at a time, until texture is creamy and rice is tender, 25-30 min.
- Remove from heat, then stir in half the chives and 1/2 cup (1 cup) goat cheese. Season with salt and pepper.
- Add Brussels sprouts and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven until tender, 14-18 min.
- Meanwhile, add balsamic vinegar, fig spread and 1 tbsp (2 tbsp) oil to another large bowl. Season with salt and pepper, then whisk to combine.
- Drizzle half the dressing onto Brussels sprouts, then toss to combine. (TIP: Leave remaining dressing in the bowl to be used in the next step).
- When risotto is almost done, add pears and arugula and spinach mix to the bowl with dressing. Toss to coat.
- Divide risotto between plates. Top with Brussels sprouts and remaining chives.
- Serve salad separately, then top with salad topping mix and remaining goat cheese.
