Sweet Potato & Spinach Risotto

Directions

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.