Sweet Potato and Spinach Risotto

prepPreheat oven to 200°C / 390°F
prepLine baking sheet with parchment paper
1 sweet potato, cut into 1 cm cubes	Toss sweet potato with oil	Roast 200°C / 390°F, 20 min	Fold in roasted potato, spinach, cheese	Season & serve with lemon, herbs, seeds
2 tbsp / 30 ml olive oil, divided
1 tbsp / 15 ml olive oil	Sauté onion, garlic, chili 2 min	Stir in broth until absorbed
1 onion, finely chopped
1 garlic clove, minced
1 bird eye chili, seeded and chopped
1 tsp butter	Toast rice 1 min
200 g / 7 oz arborio risotto rice
1 l / 34 fl oz vegetable broth
70 g / 2.5 oz fresh spinach
25 g / 0.9 oz parmesan or vegetarian hard cheese, grated
1/2 lemon, cut into wedges
1 bunch fresh parsley, chopped
1 tbsp / 10 g sunflower seeds
salt and pepper to taste

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