Sweet Potato & Spinach Risotto

• 3 cloves Garlic, Minced
• 1 Tablespoon Olive Oil
• 1- 1/2 cup Arborio Rice (Risotto Rice)
• 6 cups Vegetable/Chicken Broth
• 1 Large Sweet Potato
• 1- 1/2 cup Spinach
• 1 cup Shredded Parmesan Cheese
• Salt And Pepper

1. Saute garlic in olive oil until tender and golden.
2. Add rice and cook for 1 more minute.
3. Slowly add vegetable/chicken stock about 1/2 cup at a time until the rice is soft and creamy, stirring constantly.
4. The risotto should take about a full half hour to finish cooking.
5. While the rice is cooking, roast the whole sweet potato in the oven at 400 F until tender, about a half hour.
6. When the sweet potato is done, cut in half and scoop out the insides.
7. Mash with a fork until smooth.
8. When the rice is done, add sweet potato, spinach, and cheese.
9. Cook for 1 more minute.
10. Season to taste.

garlic, olive oil, arborio rice, vegetablechicken broth, sweet potato, spinach, parmesan cheese, salt

Taken from tastykitchen.com/recipes/main-courses/sweet-potato-spinach-risotto/ (may not work)