Step 1

Preheat oven to 210°C. Place sweet potato on a baking tray lined with baking paper and spray with oil spray. Bake for 20 minutes or until golden and tender. Set aside.

Step 2

Meanwhile, heat stock, wine and 1 cup water in a small saucepan over medium heat. Bring to the boil, then reduce heat to very low. Keep the saucepan on the burner while you make the risotto. Melt butter in a large saucepan over medium heat. Add onion and cook for 3-4 minutes or until softened. Add rice and garlic, and stir for 2 minutes or until rice is coated well.

Step 3

Pour 2 cups hot stock mixture into the pan, stirring regularly to avoid the rice sticking to the base of the pan. Once most of the liquid has evaporated, add remaining stock, stirring constantly until most of the liquid has evaporated and the rice is tender. This should take 15-20 minutes. Stir through the spinach, sweet potato and pine nuts, and serve with parmesan.