This is a great way to serve warming and nourishing risotto for a crowd at a lunch or brunch party (or an easy dinner, in my case). With this recipe you won’t need to be in the kitchen stirring the pot when your guests arrive. The tender rice, cooked with gorgeous sweet potatoes, gives the usually smooth egg filling some welcome texture, along with a touch of green spinach. The gorgonzola cheese, however, is what makes this truly addictive; it pairs perfectly with the sweet potatoes and lots of fresh ground pepper. Feel free to swoon – more than once! Then, lick your lips and dive in for more – any time of day!
Sweet Potato Gorgonzola Risotto Frittata Pie
Sweet Potato Gorgonzola Risotto Frittata Pie
butter for greasing pan
2 cups vegetable broth
2 cups water (reserved from boiling the peeled sweet potatoes)
1 small onion, thinly sliced and then finely chopped
2 lbs. sweet potatoes, peeled and chopped
8 Tbs. butter
1 lb. Arborio rice (short grained)
sea salt and freshly ground black pepper
2 cups fresh baby spinach
10 oz. crumbled gorgonzola cheese, divided
6 large eggs
9–inch springform pan
Pre-heat oven to 350 degrees, with rack in middle. Grease a 9-inch springform pan with butter; set aside.
Peel and chop the sweet potatoes. Bring two cups water to a boil in a large sauce pan. Add the taters and simmer until soft. Drain, reserving the water, and set aside. Add the broth to the reserved boiling water.
In a large Dutch oven or giant skillet, heat the butter over medium heat. Add onion and plenty of sea salt and pepper, along with the rice. Sauté for 5-10 minutes, stirring constantly, until all surfaces are fully coated in butter and things are begging to turn golden brown. Reduce heat to low and begin adding the water/broth mixture 1/2 cup at a time, stirring constantly, until the rice is creamy and smooth. Be patient. Keep stirring and keep adding liquid every few minutes.
Stir in the cooked sweet potato and break apart with the back of a wood spoon or spatula. Once fully combined, stir in the spinach. Remove from heat and cover, to allow the spinach to wilt for three minutes.
Stir in 1/2 of the cheese and all six eggs. Mix well.
Transfer the mixture to the greased springform pan.
Top with the remainder of cheese and additional ground pepper.
Bake for 45 minutes or so, until golden brown and bubbly.
Remove from the oven and cool for several hours before releasing from the pan and slicing to serve.
Serve alongside a fresh spinach or arugula salad. YUMMY!
This is the perfect winter warming treat to fit all dietary needs!
