• In a medium pot, bring 5 cups water (8 cups for 4 servings) to a boil, then reduce to a low simmer. Wash and dry produce. • Peel sweet potato if desired; cut into 1⁄2-inch pieces. Strip thyme leaves from stems; roughly chop leaves until you have 1⁄2 tsp (1 tsp for 4). Peel and mince or grate garlic.

• Heat a drizzle of oil in a large pan over medium-high heat. Add sweet potato; season with salt and pepper. Cook, stirring occasionally, until just beginning to soften, 2-3 minutes. • Add thyme, garlic, and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until fragrant, 30 seconds. • Add rice and stir until evenly coated, 15-20 seconds.

• Carefully add 1 cup simmering water to pan with rice mixture. Bring to a simmer and cook, stirring, until liquid has mostly absorbed. Repeat with remaining simmering water—adding 1⁄2 cup at a time and stirring until liquid has absorbed—until rice is al dente and risotto is creamy, 22-25 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less water. • Reduce heat to medium low. Stir in spinach, cream sauce base, and stock concentrates. Cook, stirring, until risotto has thickened and spinach is wilted, 2-4 minutes. TIP: If risotto seems too thick, stir in more water 1 TBSP at a time until desired consistency is reached. • Taste and season with salt and pepper if desired.

• While risotto cooks, roughly chop walnuts. Place in a small microwave-safe bowl; microwave until fragrant and toasty, 1 minute. TIP: If walnuts are not yet toasty, continue to microwave in 30-second increments until fragrant. • Divide risotto between plates; garnish with toasty walnuts and serve.