• 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


gently and let the spinach wilt in the pan. Salt and pepper to taste. Mix sweet potato-spinach mixture with risotto. Serve.


  • 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


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.