Spinach and Sweet Potato Risotto

risotto
chicken or vegetable broth
1 medium sweet potato
olive oil
2 c fresh chopped spinach
salt and pepper
grated Parmesan cheese

Prepare risotto according to package directions; use broth to cook risotto.

Peel sweet potato and cut into small cubes. Saute in olive oil until soft and browned (about 10 minutes). Add spinach and toss gently until spinach wilts. Add salt and pepper to taste.

Stir spinach and sweet potato into risotto; top each serving with Parmesan cheese.

NOTES
Original source unknown.
This used to be a favorite of mine but I haven't made it in a long time due to the time-consuming nature of risotto.
I use yams instead of sweet potatoes in virtually every recipe.