Ingredients

• 1 1/2 cups SunRice Arborio
• 2 cloves garlic, finely chopped
• 350 g lean beef mince
• 1 onion, finely chopped
• 4 cups beef stock
• 150 g baby spinach leaves, washed and drained
• 400 g sweet potato, cut into small cubes
• 1 tablespoon finely grated Parmesan cheese

black pepper, to taste

Instructions

• Preheat the oven to moderate (180°C). Spray a large frypan with oil and heat.

• Cook the onion, garlic and mince for about 5 minutes or until browned, breaking up any lumps of mince with a wooden spoon. Add the rice and stir until well combined.

• Stir in the stock, spinach and sweet potato and bring to the boil. Transfer the mixture to a 2 litre (8 cup) capacity ovenproof dish. Cover and bake for 20 minutes.

• Remove the lid from the dish, stir the risotto well and return to the oven to cook, uncovered, for a further 10 minutes or until the rice is tender and the stock has been absorbed.

• Stir in the Parmesan cheese and season to taste. Serve immediately