Roasted Sweet Potato and Spinach Risotto

INGREDIENTS

large sweet potatoes, peeled and cut into 3/4 inch cubes

2 tbsp

olive oil

Salt and freshly ground black pepper

6 cups

vegetable broth

5 tbsp

unsalted butter

shallots, minced

2 cloves

garlic, minced

1 1/2 cups

Arborio rice

1/2 cup

dry white wine

1 cup

freshly grated Parmesan cheese

1 1/2 cups

chopped fresh spinach