easiest way to prepare ultimate Sweet potato & spinach risotto with lamb cutlets

How are you doing? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Sweet potato & spinach risotto with lamb cutlets. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sweet potato & spinach risotto with lamb cutlets is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Sweet potato & spinach risotto with lamb cutlets is something that I’ve loved my entire life.

Table of Contents


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 cups (440g) Riviana arborio rice
  • 450g orange sweet potato, peeled cut into 2cm chunks
  • 5 cups (1.25 litres) Massel vegetable liquid stock
  • 1/2 cup (35g) finely grated Parmesan
  • 80g baby spinach leaves
  • Salt & freshly ground black pepper
  • 1 teaspoon chopped fresh rosemary
  • 8 lamb cutlets, trimmed


  • Step 1
    Preheat oven 180°C. Heat 1 tablespoon of the oil in a large oven proof and flameproof dish over a medium heat. Add the onion and garlic and cook for 2-3 minutes or until soft. Stir in the rice.
  • Step 2
    Add the sweet potato and stock and bring to the boil over high heat. Cover with a lid or foil and bake for 20-25 minutes or until rice is tender. Stir in the baby spinach and parmesan and season with salt and pepper.
  • Step 3
    Meanwhile, heat a chargrill pan over a high heat. Combine the remaining oil and rosemary. Brush over both sides of the lamb. Reduce the heat to medium and cook the cutlets for 2 minutes each side for medium. Serve with risotto.

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