Sweet Potato & Spinach Risotto

Sauté garlic in olive oil until tender and golden. Add rice and cook for 1 more minute. Slowly add vegetable/chicken stock about 1/2 cup at a time until the rice is soft and creamy, stirring constantly. The risotto should take about a full half hour to finish cooking.

While the rice is cooking, roast the whole sweet potato in the oven at 400˚F until tender, about a half hour. When the sweet potato is done, cut in half and scoop out the insides. Mash with a fork until smooth.

When the rice is done, add sweet potato, spinach, and cheese. Cook for 1 more minute. Season to taste.