Preheat oven to 410 F (210°C). Place sweet potatoes on a baking tray lined with baking paper and spray with cooking oil. Bake for 20 minutes or until golden and tender. Set aside. While potatoes are cooking, partially cook brown rice in some water, approx 20 - 30 min, then drain.
Meanwhile, heat stock in a small saucepan over medium heat. Bring to a boil, then reduce heat to very low. Keep the saucepan on the burner while you make the risotto. Add oil to a large saucepan over medium heat. Add onion and cook for 3-4 minutes or until softened. Add rice and garlic, and stir for 2 minutes or until rice is coated well.
Pour 2 cups hot stock mixture into the pan, stirring regularly to avoid the rice sticking to the base of the pan. Once most of the liquid has evaporated, add remaining stock, stirring constantly until most of the liquid has evaporated and the rice is tender. This should take 15-20 minutes. Stir in the spinach, sweet potato, butter and pine nuts, and serve with parmesan.
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|Serving Size: 1 Serving (230g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 35 (18%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 2.7mg||1 %|
|Sodium 135.3mg||5 %|
|Potassium 225.1mg||6 %|
|Total Carbohydrate 33.3g||10 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 31.2g|
|Protein 5.6g||8 %|
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Calories per serving: 192
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