What is a spinach and sweet potato risotto recipe for the holidays?

Side dishes made with lightly cooked fresh vegetables can add rich flavor, festive color and a dose of delicious nutrition to your dinner table. Try this recipe for spinach and sweet potato risotto:

• risotto (see recipe below)
• 1 medium sweet potato, diced
• 3 tablespoons olive oil
• 2 cups of fresh spinach, washed and chopped
• salt and pepper, to taste

Directions: Prepare risotto using recipe below. In a separate pan, sauté the diced sweet potato in the olive oil until soft and nicely browned (about 10 minutes over medium-high heat). Add the chopped spinach. Toss gently and let the spinach wilt in the pan. Salt and pepper to taste. Mix sweet potato-spinach mixture with risotto. Serve.
 
Risotto:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 1/2 cups white arborio rice
• 1/2 cup white wine
• 5 cups hot chicken broth
• 1/4 cup Parmesan cheese, grated

Directions: Heat olive oil in a heavy nonstick 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, adding the remaining liquid 1 cup at a time. This rice will create its own creamy sauce. Remove from heat and stir in cheese.