The most nutritious risotto I've ever tasted!

Ingredients:
2 tbsp butter
2 tbsp olive oil
1 shallot
1 cup of white wine
3 cloves of garlic
3-5 fresh sage leaves, chopped
2-3 twigs of fresh thyme
1 tsp Italian seasoning
Smoked paprika
1/4 tsp nutmeg
Pink salt and pepper
5 cups chicken broth (low sodium)
1 1/2 cups Arborio rice
1 sweet potato, peeled and cut into bite sized pieces.
1/2 package of frozen spinach, thawed and squeezed dry
1 cup of frozen peas
1/2 cup grated Parmesan
5 slices of bacon, crisped and chopped

Prep:
Toss sweet potato pieces in a little olive oil, salt, pepper, smoked paprika and nutmeg. Microwave for about 5 minutes or until soft. Mash with a fork and reserve.
Cook your bacon, drain, chop and reserve.
Defrost and squeeze dry your spinach, reserve.
Defrost your peas, reserve
Measure out your parmesan, reserve.
Chop your herbs, shallot and garlic.

START:
1. Heat olive oil and butter over medium heat in large dutch oven. In a small saucepan heat broth over low heat.
2. To the large pot, add shallot and some salt and pepper. Cook 5 minutes stirring often.
3. Add garlic and stir 1 minute
4. Add rice and stir to coat. Toast for 5 minutes stirring often.
5.  Add wine and cook until evaporated.
6. Use a soup ladle and put one ladle of broth into the risotto. Stir constantly. Keep your heat on medium low. When all broth is absorbed, add another ladle. Keep this process going for about 25 minutes or until the rice is tender and cooked to your liking. If your rice still has a bite when your broth is gone, heat more broth and ladle in more. I always have an extra ladle of broth available and add it right before serving so the risotto doesn't cool and get dry and clumpy.
7. Add your fresh herbs and italian seasoning along with a little more salt and pepper.
8. Turn off heat, add in spinach, sweet potato and Parmesan. Stir gently.
9. If thick here, add more broth and a tbsp or so of butter.
10. Add peas and stir. Taste for seasoning.
 11. Serve risotto with bacon crumbles on top.

Today I served this along side seared scallops with just a simple salt, pepper and paprika dusting.

Enjoy with Kontokosta Winery
Barrel Select
Sauvignon Blanc
2017