Sweet Potato & Spinach Risotto

1. 1

   Saute garlic in olive oil until tender and golden.

2. 2

   Add rice and cook for 1 more minute.

3. 3

   Slowly add vegetable/chicken stock about 1/2 cup at a time until the rice is soft and creamy, stirring constantly.

4. 4

   The risotto should take about a full half hour to finish cooking.

5. 5

   While the rice is cooking, roast the whole sweet potato in the oven at 400 F until tender, about a half hour.

6. 6

   When the sweet potato is done, cut in half and scoop out the insides.

7. 7

   Mash with a fork until smooth.

8. 8

   When the rice is done, add sweet potato, spinach, and cheese.

9. 9

   Cook for 1 more minute.

10. 10

    Season to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.