A nutrient dense risotto with all those greens and a visual delight for a Saint Patrick’s Day dinner.
Place the rice in a rice cooker, along with 3 cups of the stock, butter, and sweet potato. Cover and cook.
In the meantime, heat a medium sauté pan over medium high heat. Add the 2 tbsp olive oil and the sliced onion. Toss to coat with the oil. After 2 minutes, reduce the heat to medium low and continue to cook until the onions are deep golden brown, about 20-25 minutes. Add the Garlic in and cook for another 1 minute. Remove from the heat and set aside.
Place the spinach, kale, and the remaining 1 cup of the vegetable stock in a blender. Blend until very smooth.
When the rice is finished cooking, Stir in the parmesan, the caramelized onions, and the spinach mixture. Mix until fully combined. Cover and allow to rest for another 10 minutes. Season generously with salt and pepper.
Serve hot and garnish with a sprinkling of toasted almond and pumpkin seeds.