Ingredients:
- Risotto (see recipe below)
- 1 medium sweet potato, diced
- 2 cups of fresh spinach, washed and chopped
- 3 Tbsp. olive oil
- Salt and pepper, to taste
Preparation:
gently and let the spinach wilt in the pan. Salt and pepper to taste. Mix sweet potato-spinach mixture with risotto. Serve.
Risotto:
- 1 ½ cups white arborio rice
- 1 Tbsp. olive oil
- 1 large onion, chopped
- 1/2 cup white wine
- 5 cups hot chicken broth
- 1/4 cup Parmesan cheese, grated
Preparation:
Heat olive oil in a heavy non-stick 2-quart pot at medium heat. Add onion and sauté for about 4-5 minutes. Add rice and stir until grains are coated with oil. Add wine and stir constantly on medium heat until wine is absorbed. Add 1 cup hot stock or water, stirring until liquid is absorbed. Continue cooking for about 20 minutes and adding the remaining liquid 1 cup at a time. This rice will create its own creamy sauce. Remove from heat, stir in cheese.